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Serves 8
Because of their earthy flavor and no-soak ease, lentils are always in stock at my house. Vegetarians know that when combined with any whole grain, lentils are a complete meal. They are an excellent source of low-fat vegetarian protein, iron, and cholesterol-lowering fiber, and they can be served warm, room temperature, or cold. Be sure to season them with salt at the end of the cooking process so they don't turn to mush.
- 3 tablespoons olive oil
- 1 onion, small diced (about 1 cup)
- 4 vegetarian or meat sausages, diced
- 2 carrots, small diced
- 2 celery ribs, small diced
- 3 cups dried black or dePuy lentils
- 8 cups vegetable or chicken stock or water
- bouquet garni (bay leaf, dried or fresh herbs, cloves, peppercorns, whatever you have on hand, stuffed into a tea strainer)
- Salt or stock cubes to taste
- In a medium-size pot, heat the olive oil over low heat, then sauté the onion until it turns translucent.
- Add the sausage and continue cooking, stirring occasionally, until there are some browned bits at the bottom of the pot.
- Add carrots and celery and cook until slightly softened.
- Add the lentils and enough stock or water to cover them by 2 inches. Add the bouquet garni.
- Turn up the heat and bring the liquid to a boil. Reduce the heat and simmer very slowly until lentils and vegetables are soft. If the liquid evaporates too quickly, add more. Stir the lentils occasionally to prevent burning.
- Season with salt or stock cubes. Remove bouquet garni and serve, or cool down the lentils and then freeze them for up to three months.
