Stewed Lentils With Sausage
Published December 14, 2022
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 pound large (sweet or hot) Italian sausages
2 garlic cloves, thinly sliced
2 medium carrots, peeled and cut into ¼-inch dice
2 celery stalks, cut into ¼-inch dice
1 small yellow onion, cut into ¼-inch dice
1 tablespoon tomato paste
Kosher salt and black pepper
3 cups vegetable stock
1 (15-ounce) can tomato purée
2 cups dried brown lentils (about 14 ounces), rinsed and picked over (see Tip)
2 dried bay leaves
½ cup finely grated Pecorino Romano cheese, for garnish
Nutritional analysis per serving (6 servings)
55 grams carbs; 64 milligrams cholesterol; 600 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 29 grams fat; 10 grams fiber; 917 milligrams sodium; 32 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy pot or Dutch oven, heat oil over medium. Cut the sausages into 1-inch segments and add to the pot. Allow the sausages to sear and brown on all sides for 3 to 4 minutes, stirring occasionally. Leaving the oil and brown bits behind, transfer the sausages to a dish.
- Step 2
Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
- Step 3
Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
- Step 4
Cover the pot and simmer gently for 45 to 50 minutes, stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.
While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.
Private Notes
Comments
Loved this, as did my daughter. I used ground hot Italian sausage (chicken) instead of pork links. Served fresh sourdough bread on the side.
I add pimenton and a diced potato, and prepare in a pressure cooker. Done in 20 minutes with a sauce that has a beautiful consistency.
Easy, tasty, and filling. I used ground mild pork sausage - liked that better than in the casing. Put on a paper towel on a plate when cooked--helped absorb extra oil. We're not big meat eaters, so next time I may try with 1/2 lb. of sausage. I added a little more carrot than called for as well as some dino kale (chopped) I needed to use up--worked perfectly. I think mine ended up a little more "stew-y" than the picture, but, we liked it lots. Definitely will make again!
Delicious! I used ground sausage since that is what I had on hand.
So good! Deglazed with some white wine and added some chopped ginger.
Too tomatoey. I like the combo of italian sausage and lentils but the quantity of tomato puree and paste made it too acidic. If I try it again, maybe I'll use half the amount of those ingredients.