Taste Of Tuscany In Slow-Cooked Lentil Blend
December 23rd, 2010 06:58 AM
This recipe is a beautiful rustic meal that you don’t have to spend hours in the kitchen preparing. The flavours meld together and create a slow-cooked feeling. Treat your friends and family to a taste of Tuscany and something just a bit different!
Braised Lentils with Italian Sausages
Serves 6
Ingredients
6-8 Large Italian Sausages – Cioffi’s on Hastings makes great sausages!
Extra Virgin Olive Oil
4 cups brown or green lentils, picked through and washed
1 small onion, small dice
2 celery stocks, small dice
1 medium carrot, small dice
4 cloves of garlic, crushed and minced
1 Tbsp. tomato paste
1 cup red wine (optional)
5 cups chicken stock (6 cups if you don’t use the wine)
2 bay leaves
1 tsp. dried rosemary
1 tsp. dried oregano
½ tsp. cumin
Salt and pepper to taste
Splash of lemon juice and fresh chopped parsley for the final stir
Method
Pre-heat oven to 375 degrees. The first step is to sear off the sausages in a heavy bottom pot. The whole dish will be prepared in this pot, so you may want to choose a deep pot with a lid that can be transferred to the oven. Place the pot on a medium burner. Splash a couple of tablespoons of Olive Oil and begin searing the sausages. Take your time and let them get nice and brown on all sides. Remove from the pot as they finish and set aside.
The importance of this step is not only to brown the sausages but to also flavour the pot for the lentils. When the sausages are all browned and put aside, add all of your prepared vegetables (except the garlic) to the pot and begin browning them. Sprinkle with a bit of salt and pepper during this step. When they have softened and retained some colour, add the garlic and tomato paste. Stir through for a couple of minutes.
If you are using the wine, add it at this point and reduce for a minute or two. The washed lentils can be added at this point along with the chicken stock. Place dry herbs on top, stir through and place a lid on the pot. Reduce the heat to a medium/low temperature. This stage allows the lentils to pre-cook for about 20 minutes. Stir through several times to make sure they don’t stick and that they have enough liquid. After the 20 minutes, you want them to be al dente or have a little bite to them. When they reach this stage, place the seared sausages on top of the lentils, cover with the lid, and place in a pre-heated oven for 30 minutes.
For the finishing touch, splash a bit of lemon juice (half a lemon) on the lentils and stir through a handful of chopped parsley. The fresh flavours will lift the lentils and bring everything together. Enjoy with a hearty loaf of bread and a glass of Zinfandel!
Bon Appetito!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Oct - Nov 07
Braised Lentils with Italian Sausages
Serves 6
Ingredients
6-8 Large Italian Sausages – Cioffi’s on Hastings makes great sausages!
Extra Virgin Olive Oil
4 cups brown or green lentils, picked through and washed
1 small onion, small dice
2 celery stocks, small dice
1 medium carrot, small dice
4 cloves of garlic, crushed and minced
1 Tbsp. tomato paste
1 cup red wine (optional)
5 cups chicken stock (6 cups if you don’t use the wine)
2 bay leaves
1 tsp. dried rosemary
1 tsp. dried oregano
½ tsp. cumin
Salt and pepper to taste
Splash of lemon juice and fresh chopped parsley for the final stir
Method
Pre-heat oven to 375 degrees. The first step is to sear off the sausages in a heavy bottom pot. The whole dish will be prepared in this pot, so you may want to choose a deep pot with a lid that can be transferred to the oven. Place the pot on a medium burner. Splash a couple of tablespoons of Olive Oil and begin searing the sausages. Take your time and let them get nice and brown on all sides. Remove from the pot as they finish and set aside.
The importance of this step is not only to brown the sausages but to also flavour the pot for the lentils. When the sausages are all browned and put aside, add all of your prepared vegetables (except the garlic) to the pot and begin browning them. Sprinkle with a bit of salt and pepper during this step. When they have softened and retained some colour, add the garlic and tomato paste. Stir through for a couple of minutes.
If you are using the wine, add it at this point and reduce for a minute or two. The washed lentils can be added at this point along with the chicken stock. Place dry herbs on top, stir through and place a lid on the pot. Reduce the heat to a medium/low temperature. This stage allows the lentils to pre-cook for about 20 minutes. Stir through several times to make sure they don’t stick and that they have enough liquid. After the 20 minutes, you want them to be al dente or have a little bite to them. When they reach this stage, place the seared sausages on top of the lentils, cover with the lid, and place in a pre-heated oven for 30 minutes.
For the finishing touch, splash a bit of lemon juice (half a lemon) on the lentils and stir through a handful of chopped parsley. The fresh flavours will lift the lentils and bring everything together. Enjoy with a hearty loaf of bread and a glass of Zinfandel!
Bon Appetito!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Oct - Nov 07
