Posts Tagged ‘Lentils’
Braised Sausages and Puy Lentils
This is an excellent, sturdy dish that is super flavoursome and quite virtuous in the vegetable content. Good pork sausages are the key as well as the pork will provide a richness to the stock.
Ingredients
6-8 sausages
1 medium onion, finely diced
1 thick broccoli stem, finely diced
2 medium carrots, finely diced
1/2 cup Puy lentils
3 medium floury potatoes, cubed
1 liter of good vegetable stock, simmering
1 bay leaf
3 or 4 leaves of sage or sprigs of thyme
1/2 head of broccoli split into florets
optional – 1 handful of frozen peas
mashed potatoes to serve
Method
In a heavy dutch oven, brown off the sausages and remove, reserving. In the pan in a little oil, saute the onion, broccoli stem, carrots until starting to soften. Add the lentils and fry for a minute.
Add the potatoes and the reserve sausages and and the stock and bring to a boil before reducing to a simmer for 10 minutes. Add in the reserved broccoli florets and continue to simmer for another 10 minutes.
Serve with the mashed potatoes.
Lentil Tabbouleh
Ingredients
1/2 cup (100 grams Puy Lentils)
Juice 1-2 lemons
1/2 cup (20 Grams) mint leaves, coarsely shredded
2 cups (80 grams) flat-leaf parsley, coarsely shredded
3 shallots, finely diced
2 tomatoes, seeded and diced
1 teaspoon ground allspice
1 teaspoon ground cinnamon
Salt and pepper to taste
1/4 cup extra-Virgin olive oil
Method
Put the lentils into a small pot and cover with twice their volume of cold water. Bring to a boil, then lower the heat and simmer for 25-30 minutes, or until the lentils are tender. Drain well and leave to cool.
Tip the lentils into a large mixing bowl and add all the other ingredients. Toss well and leave for 10 minutes so that the flavours mingle and intensify.
Serve with Sardines. Preheat the grill or BBQ as hot as possible. Brush the sardines with a little olive oil, season with salt and pepper and sprinkle lightly with sumac. Cook the sardines for a few minutes on each side. Serve with the Lentil Tabbouleh
Source: Saha by Greg Maloud, Anthony Bourdain and Matt Harvey