Columns

This week's dish is a staple in my house! Made from pantry ingredients, this braised lentil and sausage recipe is hearty and delicious. An extra bonus is that there is wine involved in the cooking – enjoy a cheeky glass while you chef it up. The recipe below is a hefty one. It serves the whole flat, plus maybe a lunch or two. Depending on your kitchen arsenal, it may need to be cooked in two pots! If you eat meat, or are partial to faux meat, I highly recommend you cook the version with sausages for a meal packed with protein. Adjust however you wish, and enjoy!

Serves: 6

Time: 1 hr

Price: $$

Difficulty: ⅗

Ingredients

• Approx. 10 Sausages (optional) (depends on how many people you need to feed, add more or less for your crowd)
• 1 large carrot
• 1 large onion
• 3 sticks celery
• 3 garlic cloves
• 2 Tbsp tomato paste 
• 1 ½ cups dried brown lentils, rinsed (the best place to find these cheaply is from Yogijis – they are called masoor dal in the pick’n’mix section. If you aren’t sure which they are google pics of brown lentils!)
• 1 cup red wine (a cheap and cheerful $8 bottle is perf!) 
• 3 cup beef stock 
• 3 cans chopped tomatoes
• 2 Tbsp brown sugar 
• 2 Tbsp white vinegar 
• 2 Tbsp Worcestershire sauce (optional)
• 2 tsp Dijon mustard 
• Salt 
• Pepper
• Oil 

Method

1. Add a glug of oil to your largest pot/pan and bring to a medium heat.
2. Once hot, add the sausages and brown thoroughly on each side (approx. 10 mins). They don’t need to be cooked through. Once browned, set aside. You may have to do this in batches depending on the size of your pan.
3. In the same pan, add some more oil. Dice your veggies while the oil heats, then add in your carrot, onion, celery and a pinch of salt. Cook for 10 mins, or until the veges are soft. 
4. Stir in the garlic and tomato paste, then cook for 5 mins.
5. Add the rinsed lentils and mix until thoroughly combined. Cook these for a further 5 mins.

After this stage the pot will get very full. I manage this by cooking the remaining steps in two pots and by splitting the ingredients added roughly in half. If your pot is not utterly huge, do the transfer now! Put half of the veggies/lentil mix into a second pot and continue. 

6. Pour in the red wine, beef stock and canned tomatoes, plus a decent amount of salt and pepper. Stir until combined. Remember to split these in half if you are double potting! 
7. Once combined, place the browned sausages into the mixture to finish cooking alongside the lentils.
8. Turn the heat up to medium/high and simmer with the lid on. Cook for 30 mins, stirring occasionally.
9. After 30 mins, add the brown sugar, vinegar, worcester sauce and dijon mustard. Stir and cook for a further 15 mins with the lid on. Split in half if double potting!
10. Remove the lid and cook for 15 mins with the lid off until the sauce has thickened and the lentils are cooked through.
11. Top with some grated cheese and serve alongside bread and butter. Enjoy!