During such cold days there is nothing better than a plate of hot casserole with a glass of good red wine for dinner. Stews are my favorite food in winter s– easy to make, rich, warming up, great to share and perfect for lunch next day.
This year I discovered lentils as a perfect base for a one pot meal. If you still don’t know what to cook tomorrow try my version of lentil ragout.
You will need:
250g of lentils (I use green puy lentils )
Sausages (2 per person)
1 red onion or few shallots
1 carrot cut into large circles
Glass or red wine
200 ml of stock
Salt and pepper
Check if your lentils need to be soaked or rinsed before cooking and follow the instructions suggested.
Heat oil in pan and fry sausages until brown, then remove. Add some more oil to the same pan and cook carrots. When brown add onions or shallots and leek cut in medium size pieces. Feel free to use any other vegetables or herbs you may have – tomatoes (canned or fresh), red peppers, garlic, chilies, thyme… everything works.
When it is all nice and brown add sausages, lentils, stock, wine, pepper (and salt if you want) and bring to boil. Simmer for around 30 minutes or until tender and sausages are cooked through. If the stew is too dry just add a bit of boiling water.
Stir in some parsley and service with nice rye bread.
Isn’t it easy?