|All that's needed is a sausage or two!|
Lentils bring to mind that very traditional French 'peasant' cooking.
I adore it and thank god there is that chill in the air now, so we can get back on the stews again.
A warmth that pummels straight to your bones!
It makes me remember a trip to Cluny, in the Burgundy region about 8 years ago. Minus 2 weather. Bitter, crisp, fresh cold. Numb fingers and toes. A steaming hot brasserie. A glass of hot mulled wine. A plate of sausage and bean casserole. A sing song in the corner.
I was actually meant to make a soup, but I let it reduce so much, it turned out far better!
- 1 white onion, chopped
- 1 carrot, chopped
- 1 stick of celery, chopped
- 3-4 cloves of garlic, chopped
- strips of pancetta, chopped (I used a whole packet)
- 1/2 tube of tomato puree
- 4-5 new potatoes, halved
- 250g dry green lentils
- 1 pint of water(to start)
- salt and pepper
- optional extras (red wine, rosemary, thyme, bay leaves)
Of course, if you have any other ingredients please use them. At the liquid stage, add in a generous helping of red wine if you like, and some thyme and rosemary. I made this on a Sunday night without these, but it tastes just as good. The slow cooking ensures you drain every inch of flavour from every single ingredient.
Good on its own or with a couple of good quality sausages.