Wow who knew Green Lentils took so long to cook, certinly not me. I am writing this at 10 in the evening whilst we are still waiting for our dinner! I have used Red Lentils many times when making simple meals like Dhal or to bulk out a stew but this was the first time I had made a recipe with Green Lentils. How different can a Lentil be? I thought Red, Green how much difference can it make.
Well when it comes to cooking time evidently it makes a lot of difference. It has taken a lot
longer cooking time than I was anticipating, luckily the recipe is a nice Italian stew so if anything it has enhanced the flavours by slow cooking. I had to adapt the recipe and keep adding a little more stock and wine as it simmered and reduced the liquid several times. By the end I wasn’t sure how much extra stock and wine I had added so I have given approximate amounts. As your cooking it you will be able to decide how much extra to add as it reduces.
Ingredients for 2
For the Stew
1 Sweet Red Pepper
2 Celery Stalks
8 Pork Sausages
3tsp Dried Rosemary
300ml White Wine, make sure its got a good character and flavour.
300 – 500ml Vegetable Stock
For the Roast Potatoes
500g Maris Piper Potatoes.
The stew goes wonderfuly with Parmesean Roast Potatoes. I made these with the Cheats Chicken the other night and liked them so much that I decided to do them again with this. Allow about an hour for the Potatoes to Roast. Dice them into 2cm cubes and toss in a little Vegetable Oil. Pop in a Roasting Tin and bake in the Oven for about 50 minutes at 180c 10 minutes from being ready sprinkle with the Parmesean. When cooked toss through 1/2 of the Rosemary.
Begin by roughly chopping the Onion, Celery, Carrot and Sweet Red Pepper. Keep them chunky as you will be slow cooking the Stew down over a longer period.
Heat a tablespoon of the Oilve Oil in a large heavy bottom pan. Add the Sausages and brown them (5minutes) turning frequently. Add the Onion and cook for a further 5 minutes or until softened.
Add the Carrots and Celery and half the Rosemary. Stir through the can of chopped Tomatoes and the Lentils. Bring to a gently rolling boil and add 200ml of Wine and 200ml of Stock. Simmer partialy covered for 50 minutes stiring occasionaly to prevent sticking. You will probably need to add a bit more Wine and Stock as you go.
Serve with the Potatoes and a glass of the White Wine.
- Sausage and Lentil Stew (cookingandmyfamily.wordpress.com)
- My kitchen (russellskitchen.wordpress.com)