Pork Sausage & Beluga Lentil Stew |
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Prep Time: 900 Minutes Cook Time: 2 Minutes |
Ready In: 902 Minutes Servings: 4 |
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The hearty, warming goodness of this one course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty sourdough bread. Ingredients:
1 1/2 cups black lentils, rinsed and drained |
1 1/4 lbs sweet italian sausage |
8 ounces frozen sweet corn |
4 celery ribs, chopped |
1 medium yellow onion, chopped |
5 1/2 cups mineral water |
1/2 teaspoon sea salt |
1 dash black pepper |
1/2 cup fresh cilantro, chopped (optional) |
Directions:
1. Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.
2. Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
3. Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.
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