So, I owe a great debt to Sandra Lee. Though people teased her mercilessly for her “semi-homemade” recipes which weirdly boasted 70% store bought products – and she deservedly got dragged by the Internets for her hate crime of a Kwanzaa cake – she did inspire me to look to purchased pantry items when I’m putting together my cooking. While the ratio for my cooking is not 70/30, I do like to use some packaged stuff when I’m cooking.
This evening, I thought to make sausage and lentil stew. It’s starting to get cool and rainy today, so I thought a stew would be in order. But it’s Monday, a weekday, plus I had a crazy early morning, so I wasn’t in the mood to stand over a stove for hours. So I cobbled together my recipe with bought items. Lentils take time to cook, so I bought cooked lentils in a pouch, and instead of just getting vegetable broth, I thought it’d be a nice idea to use tinned vegetable soup. Along with those two packaged items, I used fresh ingredients. It’s a great compromise, and the dish only took me about half an hour to cook.
-4 fresh sausages – I get the Co-op skinny sausages because they have practically no fat
-1/2 white onion, roughly chopped
-1 medium carrot, sliced into coins
-a handful of green beans, with the tops chopped
-1 package of baby bella mushrooms, chopped roughly
-3 shallots, chopped finely
-4 garlic cloves, minced
-1 tin of vegetable soup – I used Heinz Classic Vegetable, which is 400g (don’t throw away the tin!)
-1 packet of pre-cooked lentils – I used Merchant Gourmet Tomatoey French Puy & Green Lentils
-Herbs de provence
-Salt and pepper
This recipe is super easy and quick to cook. So first, heat the oil over medium heat and when the oil is hot, add the sausages and cook, brown on all sides. The sausage casings can sometimes burst, so it may do to puncture them. Don’t be tempted to stir too much and move the sausages, because you’ll want to brown the sausages and to create some kind of fond. I cooked the sausage for about 5, 8 minutes until they were browned all over, I then fished them out and lowered the heat to low (careful that you don’t set off the smoke detector like I did with the cooking)
So set the sausages to the side and throw in the onions, shallots, garlic, green beans, and carrot into the pan and cook, stirring, letting the vegetables brown a bit and color. This isn’t a stir-fry, so don’t cook over a high heat, but you don’t want to cook it to a mush (There’s going to be more cooking later). Saute the vegetables for about 8 minutes, letting some of the vegetables color a bit. Add the mushrooms and cook for another 5, 8 minutes, until the mushrooms brown and shrink.
Add the vegetable soup and then fill the can, 2/3rds full with water and add, and then raise the heat to high and stir, letting it get to the boil. Add the sausages back and stir carefully, so you don’t splash the food. Add the lentils, and continue to stir and cook. Sprinkle the herbs and grind some fresh pepper and keep on cooking. You’ll want to cook the food for about 15, 20 minutes – you’ll want the liquid to reduce significantly and become a thick gravy. The lentils will become soft and tender. The lentils will get tender as you cook – if you let the food set for a bit and stir, you can create a crusty bottom, which can be nice. That’s up to you.
Once the lentils are cooked, scoop it out and serve it with some crusty bread. Oh, and enjoy.