Recipe: Sausages and lentils are humble ingredients that add up to big flavors in this hearty stew
Sausages and Lentils Sally Pasley Vargas for The Boston Globe
Serves 4
A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices. 6 fresh chicken or pork sausages (about 1 pound)
3 tablespoons olive oil
5 large shallots, peeled and quartered
4 carrots, cut into 1/2-inch-thick rounds
2 cloves garlic, thinly sliced
2 tablespoons tomato paste
1 rounded teaspoon smoked paprika
Pinch of crushed red pepper, or more to taste
1¼ cups green lentils, rinsed in a strainer and drained
4 cups chicken stock
1 cup water
2 tablespoons sherry vinegar or white wine vinegar
Salt, to taste
1 cup fresh white breadcrumbs
2
tablespoons chopped fresh parsley (for garnish) 1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid.
2. With the tip of a paring knife, prick each sausage in a few places.
3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate.
4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places.
5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens.
6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender.
7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler.
8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread.
Sally Pasley Vargas
Serves 4
A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices.
6 fresh chicken or pork sausages (about 1 pound) 3 tablespoons olive oil 5 large shallots, peeled and quartered 4 carrots, cut into 1/2-inch-thick rounds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1 rounded teaspoon smoked paprika Pinch of crushed red pepper, or more to taste 1¼ cups green lentils, rinsed in a strainer and drained 4 cups chicken stock 1 cup water 2 tablespoons sherry vinegar or white wine vinegar Salt, to taste 1 cup fresh white breadcrumbs 2 tablespoons chopped fresh parsley (for garnish)
1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid.
2. With the tip of a paring knife, prick each sausage in a few places.
3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate.
4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places.
5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens.
6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender.
7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler.
8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread. Sally Pasley Vargas
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