Delicious meal . . . Hal did not like the lentils, which surprised me, until he explained it was too "hot" . . . I must have been a little carried away with the seasoning . . .
Had some leftover Tomatoes with Oregano to add to the plate and a few raw carrot slices . . .
1 clove garlic, finely chopped
1/4 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1/4 dried chili peppers, minced
1 tbsp olive oil
1 cup green-brown lentils (dried)
2/3 cup chicken broth **
1 tbsp tomato paste
salt and pepper to taste
2 smoked sausages
1 tbsp Italian parsley, fresh, finely chopped
** I didn't think there was enough broth in the pot so I added a little extra **
It is not necessary to soak the lentils in advance.
Prepare the vegetables. Heat the oil in a pan over medium heat. Add the vegetables, sauté 2-3 minutes until they are slightly softened. Stir in the lentils, cook 1 minute.
Pour in the broth and tomato paste. Bring to a boil, then cover and simmer until the lentils are cooked al dente, about 30 minutes. Stir occasionally and check that the lentils remain moist, adding some more broth or water if necessary. Season with salt and pepper.
Meanwhile, cook the sausages on a medium-hot grill until brown and crisp, about 2-3 minutes per side. Alternatively, sauté the sausages in a grooved grill-pan, ten add them to the lentils. Cover then cook an additional 5 minutes. Sprinkle with chopped parsley then serve.
Makes 2 servings.