Lentil Stew With Sausagea is a traditional Italian recipe for a New Year lucky stew of lentils and pork sausage. The full recipe is presented here and I hope you enjoy this classic Italian version of: CLentil Stew With Sausagea.
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Another Italian recipe to bring luck with lentils for the New Year. In this recipe, you get additional luck with the use of pork sausage, which is sliced into coin-like rings to echo the lentils.
Ingredients:
150g bacon (about 5 thick rashers), cut into 3cm by 5mm strips
1 medium-sized yellow or white onion, chopped
2 to 3 large carrots, diced
2 to 3 large celery sticks, diced
1 tsp ground cumin
2 garlic cloves, minced (about 2 tsp)
500g brown or green dry lentils, rinsed and picked over
800ml water
750ml chicken or vegetable stock
1/2 tsp dried thyme
1 bay leaf
225g Italian sausage (mild, sweet, or spicy, your choice) or smoked sausage, in links
1 tsp sherry vinegar
5g fresh parsley, chopped (with a little extra for garnish)
Method:
Place a large heavy-based pan (about 8l) over medium heat. Add the bacon and fry until much of the fat has rendered out and the bacon is browned and cooked through (about 5-10 minutes).
Use a slotted spoon to remove bacon from the pan to a dish, then set aside.
Remove (and reserve for another use) all but 2 tbsp of the rendered bacon fat. Use this to fry the carrots, onions, celery, cumin and garlic. Cook, stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened (about 5-7 minutes).
Add the garlic and cook for one minute more, until fragrant. Pour in the stock and water then stir in the lentils, cooked bacon, thyme and bay leaf. Bring to a simmer and cook partially covered until lentils are tender (about 40 minutes).
Whilst the lentils are cooking, place a frying pan on medium heat. Add the Italian sausage links. Gently cook, browning on all sides, until just cooked through. Remove from pan then set aside until cool enough to handle. Cut into rounds about 2cm wide then and add to stew for the last 10 minutes of cooking.
\finally, add the sherry vinegar and parsley to the stew. Season to taste with salt and freshly-ground black pepper. You may need to add more salt than you expect, depending on how salty (or not) the stock you add is.
Ladle into warmed soup bowls, garnish with parsley and serve.
