Lentil Stoup with Italian Sausage

This is a take on Italian Cotechino with lentils, a dish traditionally eaten during Christmas time. It is believed to bring good luck to those that eat it in the year to come. I said it is ‘our take’ because the original version is more like a thick stew, but our came out something between stew and soup, so stoup it is. In any way I love both versions and it is really up to you to make as thick or thin as you like. You can easily double or triple the recipe and make ahead too.

  • It isn’t necessary to soak the lentils, you can even use canned lentils too, but if you have time, please try soaking it overnight prior to cooking, as it’s worth it. It becomes much more tender and absorbs all flavours even more.
  • Also, when you cook lentils, remember to salt them at the end of cooking, rather than the beginning, so that they don’t remain hard.

Lentil Stoup with Italian Sausage

PUY LENTIL STOUP WITH ITALIAN SAUSAGE

Ingredients:

1 onion, chopped

1/2 teaspoon dry thyme

1 bay leaf

2-3 large carrots, chopped

2-3 large ribs celery, chopped

3 cloves garlic, finely chopped

400 g brown or green dry lentils, preferably soaked overnight (optional)

1 tomato (chopped)

3 cups water

3 cups chicken stock or water

1/2 pound Italian sausage (mild, sweet, or spicy, your choice)

1 teaspoon cider vinegar

Method:

1. Heat a large, thick-bottomed pot over medium heat. Add a little olive oil and, once hot, add the onion, thyme and bay leaf. Once the onion is translucent, but not yet brown, add the carrots, celery, cook further for about 5 minutes. Drain and rinse the lentils, and add them also. Saute for 30 seconds, then add the tomato. Mix well and cover with stock.

2. Bring to the boil, then reduce the heat and cook for 20 to 30 minutes or until the lentils are soft, but aren’t falling apart.

3.  While the lentils are cooking, heat a frying pan on medium heat. Add the Italian sausage (you can fry whole sausages and cut onto the smaller chunks later, but I removed the outer skin of the sausage and broke into smaller pieces by hand). Gently cook, browning pieces all over, until just cooked through. Remove from pan and add to stew for the last 10 minutes of cooking.

4. At the end of the cooking, add a splash of vinegar, season with salt and pepper to taste.

 

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4 thoughts on “Lentil Stoup with Italian Sausage

  1. Thank you, Josette, I’m not big fan of sausage either, but occasionally I do use it because, as you said, of the flavour it gives to the dish 🙂

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