Saturday, February 28, 2015

Smoky lentils with sausage & greens


I love lentils....they have endless delicious possibilities & are a great protein base for tons of different add-in's & spices.  I like 'em cold and mixed in a salad, hot and spicy and mushy with super flavorful Indian flavors, or as in this recipe, more hearty & stewed, mixed with smoky sausage, healthy collard greens and roasted bell peppers.  

For this preparation I like to use black beluga lentils (pictured) or French green lentils.  They really retain their shape and have a firmer texture when cooked than some of the other varieties.

I also recommend sprinkling on some Aleppo pepper when serving.  If you are unfamiliar with this spice, it's high time you picked yourself up some :).  It comes from a Turkish chili that has a moderate amount of spice, but also kind of an underlying raisin-y sweetness with a hint of salty tangy-ness (wow, that's a lot of adjectives!).  I sprinkle it on pretty much everything - eggs, pasta, pizza, any protein...click HERE to order it on Amazon...you will love.

Serves 6

1 t. olive oil
1/2 large onion - chopped
1 large carrot - diced
1 large celery - diced
2 medium cloves garlic - minced
15-oz can fire-roasted tomatoes - drained
2 1/2 c. chicken or veggie broth
1 c. black beluga lentils, or French green lentils
1 t. salt
fresh ground pepper
1 t. smoked mild paprika

1 t. olive oil
12 ounces pre-cooked smoked sausages
1 bunch collard greens
1/2 c. chopped roasted bell peppers

garnishes (optional):
crumbled sheep’s milk Feta
Aleppo pepper

In a large pot, heat the olive oil over medium-low heat.  Add the onion, carrot & celery and cook 5-7 minutes, stirring occasionally.  Add the garlic and cook 1 minute more.

Add the tomatoes and broth and bring to a boil.  Add the lentils & return to a boil, then lower heat to a simmer and cook 15-20 minutes, or until lentils are tender.

While the lentils are simmering, you can prepare your sausage & collard greens.  Pull the collard leaves off of their though stems and roughly chop.

Heat olive oil in a heavy bottomed skillet over medium high heat.  Add sausages and cook, turning often until plump, warmed through, and slightly charred - about 5 minutes.  Remove from pan.  While pan is still hot, add the collard greens and saut√© 4-5 minutes, stirring often, until they appear bright green and wilted.  Season with salt & pepper.

Slice sausages into bite sized pieces. Add sausages, collard greens and roasted bell peppers to the lentils and stir to combine.  Add more salt & pepper if necessary.  Serve in bowls topped with crumbled Feta and finish with a sprinkle with Aleppo pepper.

1 comment:

  1. We prepared this delicious dish with kale instead of collard greens and tossed in two grilled zucchini, fresh from the garden. This is a wonderful one dish meal!
    Kudos, Liesl!

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