Lentil & Sausage Stew
Adapted from NY Times
Prep Time: 30 minutes
Cook Time: 90 minutes
8 sun-dried tomatoes (I used ones packed in oil, but they recommended dry & reconstituted), chopped
1 tablespoon extra virgin olive oil
1 pound merguez sausage, in 1 ½” pieces -I actually used 4 large lamb sausages and 1 merguez (they’re very spicy)
1 cup chopped onion
1/2 cup chopped carrot
4-5 large cloves garlic, chopped
1 tsp ground cumin
1 ½ tsp Spanish smoked paprika
2 cups French Le Puy lentils (they’re firmer than regular green lentils and keep their shape)
4 cups vegetable stock
Salt and freshly ground black pepper
¾ cup Panko crumbs
2 tablespoons minced parsley leaves
Harissa for serving, optional.
1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside. Heat oven to 300 °F/150°C.
2. Heat oil in a 4-quart oven-proof casserole ( I like to use an enamel coated cast iron Dutch oven), add sausages and sauté over medium heat until lightly browned. Remove sausages and fat to a bowl, leaving just a slick of fat in the pan.
3. I added 1 tsp olive oil as well. Add onion, carrot and garlic to pan and sauté until soft. Stir in cumin and 1 teaspoon paprika. Add lentils. Return sausages, leaving fat in bowl. Add the sun-dried tomatoes (drain if you’ve reconstituted). Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender. Season with salt and pepper.
4. While lentils bake, toss panko with reserved fat in bowl. Stir in remaining paprika and fold in parsley.
5. When lentils are done, increase oven temperature to 450°F/220°C degrees. Spread panko mixture over lentils, bake 10 minutes, then serve, with harissa on the side if you like.