Wednesday, 14 December 2011

French Lentil Stew a la Snigdha

Serves 2

4 parsnips
4 large pork sausages cut into quarters
160g green lentils
10 cloves garlic, peeled
400ml hot chicken stock, although you may want to make an extra 100ml just in case (see below)
8 slices bacon/pancetta
5 sprigs thyme (fresh)
2 bay leaves
½ tsp herbes de provence (dried)
3-4 spring onions, cut into rounds
2 tbsp olive oil
Freshly ground black pepper

  1. Put olive oil in a large frying pan (for which you have the lid) and heat. Add the sausages. Fry them until they just start going brown around the edges, about 5 mins. In another pan, dry fry the bacon until cooked and lightly browned. Put on a plate and set aside.
  2. Add the garlic cloves and cook for another 4 mins.
  3. Add the lentils and stir, heating them up for around 1 minute.
  4. Add the stock, parsnips, bay leaves, thyme and herbes de provence. Stir until thoroughly mixed. Bring to the boil.
  5. Put the lid on the pan, turn the heat down to a low simmer.
  6. Cook for 30 minutes, checking a couple of times close to the end of the cooking time. You may find that the pan gets dry (depending on the height of simmer your hob provides), so add a couple of drizzles of extra stock if necessary.
  7. Add bacon, cook for another 15-20 minutes.
  1. Check the lentils are tender and soft and the parsnips cooked. If not, give them another 5 minutes. When ready, remove the bay leaves and thyme sprigs.
  2. Taste and season as required.

  1. Serve in bowls sprinkled with the spring onion rounds.

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