SAUSAGE & LENTIL STEW

(Serves 4)

For this recipe you will need:

• 3 tbsp olive oil
• 1 3/4 lb pork sausage
• 1 onion, chopped
• 3 cloves garlic, thinly sliced
• 1 1/2 tbs rosemary, chopped
• 28 oz canned tomatoes, chopped, keep the juices
• 16 juniper berries, lightly crushed
• 1 pinch nutmeg
• 1 bay leaf
• 1/2 tsp dried red chili pepper flakes or hot sauce (to taste)
• 3/4 c red wine
• 1 2/3 c water
• 1/2 c green lentils

Heat the oil in large saucepan and cook the sausages over medium heat for 5 - 10 minutes, until browned. Remove the sausages from the pan and drain on paper towels to remove excess grease.

Reduce the heat in the pan and add the onion and garlic to the pan drippings. Cook until the onion is soft, approximately 5-8 minutes.

Add the rosemary and tomatoes and cook gently until the sauce is reduced, approximately 5-7 minutes. Add juniper berries, nutmeg, bay, chili pepper flakes, wine, and water. Bring to a boil then add the lentils and sausages. Mix well, then cover and simmer on low heat for 40 minutes, until the lentils are soft. Stir occasionally so the mixture does not stick to the bottom of the pan. Add more water if the mixture becomes too dry.

Place lentils onto plate and cover with either whole or pieces of sausage.

<< Back to all recipes