Lentil stew with bacon and sausages

Name: Lentil stew with bacon and sausages
Ingredients: green lentils 500 g; yellow onion 1 piece; carrot 1 piece; sunflower oil 2 tablespoons; iodized salt; bay leaf 1 piece; thyme; peppercorns about 10 pieces; bacon pieces 250 g; homemade Transylvanian sausage 2 links; chopped tomatoes 1 can; gogosari paste a la Panacris; water about 1500 ml.

Diverse - Lentil stew with bacon and sausages by Madalina G. - Recipia

Lentil dish with bacon and sausages When I first cooked lentils, I faced questions from the little ones, curious about this ingredient that doesn’t look like regular beans. I prepared the dish on a day when I didn’t want to spend too much time by the stove, so I used a pressure cooker. The combination of lentils with bacon and sausages was well received, and the dish finished quickly. Quick info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 30 minutes in the pressure cooker, plus another 10-15 minutes for preparation Servings: 6 Difficulty: easy-medium Recipe type: main course, hearty meal for lunch or dinner Ingredients - 500 g dried green lentils - 1 yellow onion - 1 carrot - 2 tablespoons sunflower oil - Iodized salt, to taste - 1 bay leaf - Thyme (optional, to taste) - 10 peppercorns - 250 g diced bacon - 2 homemade sausages - 1 can chopped tomatoes (about 400 g) - 1-2 tablespoons pepper paste (homemade or store-bought, if needed) - 1.5 liters of water Preparation method 1. Clean and finely chop the onion. 2. Grate the carrot. 3. Put the oil in a pressure cooker and add the onion and carrot. Stir for 5 minutes over high heat, adding a few tablespoons of water to prevent sticking. 4. Add the diced bacon and sliced or cut sausages. Let them brown slightly for 2-3 minutes. 5. Incorporate the pepper paste, mixing well. 6. Add the rinsed lentils, chopped tomatoes, bay leaf, peppercorns, and a little thyme if using. 7. Pour in the water (about 1.5 liters). Add salt, but not too much at first; you can adjust it at the end. 8. Close the lid of the pressure cooker. When it starts boiling and hissing, reduce the heat to medium and let it cook for 30 minutes. 9. After the time is up, turn off the heat and let the pressure drop naturally, or use the quick-release system if applicable. 10. Open the lid and check the texture of the lentils. If you want it thicker, leave the pot uncovered on the heat for another 5-10 minutes. Adjust the salt at the end, to taste. Why I make this recipe often It’s one of the quickest lentil dishes when you have sausages and bacon on hand. It’s made in one pot, doesn’t need constant supervision, and the ingredients blend well together. It stays good the next day, so it can be prepared for multiple meals. Tips and variations Tips - If the lentils are older, it’s good to soak them for a few hours beforehand, but in the pressure cooker, they usually cook well without soaking. - You can add warm water at the end if you want more sauce. - Salt should be added at the end if you have had salty cured meats. Substitutions - Bacon can be replaced with smoked ham or kaizer. - The pepper paste can be omitted or replaced with a tablespoon of sweet pepper paste or tomato concentrate. - The sausages can be of any type, not necessarily Transylvanian; they should be smoked or semi-smoked. Variations - You can add a little garlic if you want a stronger flavor. - For a vegan version, remove the bacon and sausages and supplement with vegetables, but the original recipe is with meat. Serving ideas Serve hot, with fresh or homemade bread. It goes well with pickles, especially green tomatoes or cucumbers in brine. Frequently asked questions 1. Do lentils need to be soaked beforehand? It's not mandatory, especially if you use a pressure cooker and the lentils are not very old. If you have time or suspect they are tougher, you can soak them for a few hours. 2. Can I use red lentils? You can, but red lentils cook faster and break apart more easily, so they will turn out creamier, not with firm grains. 3. What kind of sausages are suitable? Smoked or semi-smoked ones, like Transylvanian, work best, but you can use whatever you have in the fridge. 4. Can it be made without a pressure cooker? Yes, but the cooking time will be longer, about 50-60 minutes, and you need to watch that the liquid doesn’t reduce too much. 5. What can I use instead of pepper paste? A tablespoon of pepper paste or a bit of tomato concentrate gives a similar taste, but it can also be made without. Nutritional values These are estimates for one serving (out of 6), depending on the ingredients: - Calories: approx. 430 kcal - Protein: 23 g - Carbohydrates: 38 g - Fats: 21 g Values may vary depending on the type of bacon, sausages, and pepper paste used. Storage and reheating It keeps in the fridge for 2-3 days in a covered container. When reheating, add a little water if you want it to be more soupy. The texture of the lentils remains good even after reheating. If you have small portions, it can also be heated in the microwave. This is the lentil dish with bacon and sausages that I make most often when I need something quick and hearty.

Preparation

The peeled and chopped onion is sautéed with grated carrot in a little oil and water for about 5 minutes over high heat in a pressure cooker. Diced bacon, chopped sausages, pepper paste, lentils, and peeled tomatoes are added, then seasoned with spices. Water is added, and the pressure cooker is closed. It is left to boil for about 30 minutes after it starts to whistle. It is served hot with homemade bread and pickles a la Panacris (recipe here:

Lentil stew with bacon and sausages

Preparation

Tags

Categories