Puy Lentils with Sausages and Mushrooms
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
8 Italian-style, coarse textured sausages
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 teaspoon chopped fresh thyme
250 grams button mushrooms, thickly sliced
2 cups good beef stock
1 cup water
1 bay leaf
200 grams Puy lentils
100 grams baby spinach leaves
1 lemon or 1 tablespoon balsamic vinegar
METHOD
Brown the sausages in a little oil and set aside.
Heat the oil and butter in another sauté pan. Add the onion, carrot, celery, garlic and the thyme, season and cook until very tender. Increase the heat and add the mushrooms. Cook until the mushrooms start to colour.
Add the stock, water, bay leaf and the lentils and bring to the boil. Add the sausages, season and simmer gently for 20 minutes or until the lentils are tender. Stir in the spinach and allow it to wilt down.
Finish with a squeeze of lemon juice or balsamic vinegar. Serve in shallow bowls with a salad to follow.
Pantry Note: Puy Lentils are small slate-green lentils have a delicate blue marbling. They are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. They’re the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.