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3 1/2 cups chicken or vegetable broth, or bouillon
1/2 tsp dried thyme leaves
1 1/2 cups uncooked green lentils, rinsed
2 tbsp olive oil
1 cup diced red onion
3 garlic cloves, minced
2 carrots, peeled and diced
1 cup diced fennel, or celery
1 red bell pepper, diced
2 tbsp balsamic vinegar
250 g smoked sausage, such as kielbasa
freshly ground black pepper
In a large saucepan set over high heat, bring broth to a boil. Add thyme and lentils. Reduce heat to medium-low, cover and simmer until lentils are just tender but still hold their shape, from 30 to 35 minutes.
Meanwhile, heat oil in a large frying pan set over medium heat. Add onion, garlic, carrots and fennel. Stir often for 8 minutes. Add red pepper. Stir often just until tender, about 2 minutes. Stir in vinegar, then remove from heat. Cut sausage into 1/2-inch (1-cm) chunks and add along with vegetables to lentils in saucepan. Cover and cook until sausage is hot, about 5 minutes. Add more broth or water, if needed, to prevent lentils from sticking. Stir in pepper to taste. This dish will keep well for 3 days in the refrigerator and can be frozen for up to 3 months.
Calories 381, Protein 21.6g, Carbohydrates 38.7g, Fat 16.3g, Fibre 7.9g, Sodium 889mg.
Here's a great make-ahead dish--serve it with a robust red wine.