Lentil and Sausage Stew
A weeknight pot that feeds four for two nights. Better the second day, after the lentils have made friends with the broth.
Ingredients
- 300g French green lentils
- 4 sausages of your preference, sliced thick
- 2 carrots, diced
- 2 celery sticks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1.2 liters stock
- Bay leaf, thyme
- Olive oil, salt, pepper
Steps
- 01Brown sausage slices in olive oil in a heavy pot. Set aside.
- 02Sweat onion, carrot, celery in the same pot until soft, 8 minutes.
- 03Add garlic, tomato paste, cook 1 minute.
- 04Add lentils, stock, bay leaf, thyme. Simmer 30 minutes until lentils are tender but hold their shape.
- 05Return sausage to pot, simmer 5 more minutes.
- 06Eat with bread. The next night, eat the rest with a soft-boiled egg on top.