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The snowdrops have been blooming for a couple of weeks now. The daffodils are starting to come up. But, regardless, it's still cold and rainy, and doesn't feel like spring at all. So here's another winter dish, warm and hearty.
Lentils and Spicy Sausage
8 Spicy Italian Sausages (Or 2 packages of firm tofu cut into 1" squares, by 1/2" thick, rubbed with a little olive oil and red pepper flakes)
2 cups puy lentils
3 1/2 cups vegetable or chicken stock
1 can stewed roma tomatoes
3 medium carrots
1 large onion
2 cloves of garlic
1 bay leaf
2 small sprigs of rosemary
Brown the sausages (or tofu) in a little olive oil and set aside. Don't worry about cooking the sausages through, just get some colour on them.
Cut the onions and carrots into pieces approx 1cm square.
Mince the garlic cloves.
Sauté the onions, carrots, and garlic in olive oil until slightly tender.
Rinse the lentils in a colander.
Put everything into a large pot and bring to the boil. Cover, reduce heat and simmer until the lentils are soft (approximately 30 to 40 minutes)
If you are using tofu, you may want to add some hot pepper flakes to the mix, as the sausages add quite a lot of flavour. If you are using tofu, add it to the lentil mixture 20 minutes into the cooking time so it doesn't fall apart.
It's hard to predict exactly how much liquid lentils will need. If towards the end of cooking time they have absorbed all the liquid and are still tough, just add some water and carry on. If conversely, the lentils are soft and swimming in extra liquid, just skim a little off, remove the lid, turn the heat up, and reduce any excess liquid.
Salt and Pepper to taste.
There's no need for side dishes with this meal; just a good baguette and a nice glass of red.
(This freezes and reheats very well.)
Speaking of lentils... Everyone has their old faithful. The standby dinner. The meal you make when you cannot spare a single brain cell to ponder options, but you still need to eat.
This is mine.
Rice, Lentils and Peas with Yogurt Sauce
Green lentils
Basmati rice
Frozen green peas
Chicken or vegetable stock
Full fat yogurt
1 jalapeno pepper
I bunch of cilantro
For the lentils:
Cook some basmati rice.
Cook some green lentils in chicken or vegetable stock until tender (Approximately 20 to 40 minutes)
Toss some frozen peas into the drained lentils so they thaw and cook lightly.
For the yogurt sauce:
Finely chop 1/2 or 1 whole jalapeno pepper.
Finely chop a small handful of cilantro leaves.
Mix the jalapeno and cilantro into a cup or so of plain yogurt.
(There is a time and a place in life for no-fat yougurt. This is not it. Full fat is a thousand times better than low fat in this instance. Live a little)
Add some salt, and a little bit of lemon juice.
Toss the lentils and peas with the rice. Scoop into a bowl and dollop on some sauce.
I love this dish, despite it's complete lack of sophistication.