Lentils And Spicy Sausages Recipes

Steps:

• Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
• Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper.
• Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
• When the sausages are finished roasting, place in the pot with the lentils and serve together.

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Steps:

• First things first; get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chili, and fry on a gentle heat for 10 minutes, until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar - it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your canned tomatoes, chopped up. Simmer slowly for half an hour while you get on with your lentils.
• Preheat the oven to 400°F. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stems from the parsley. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting pan in the preheated oven for 25 minutes or until golden and crisp. Drop your broccoli into a pot of boiling water for a few minutes when the sausages come out of the oven. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
• Once the lentils are cooked, remove the parsley stems and bay leaf and pour away most of the water from the pot. Mash the garlic cloves up with a spoon, mix in with the lentils, and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all your finely chopped parsley leaves, mix, and season.
• Remove the sausages from the roasting pan and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.
• Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.