fandomonymous (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fandomonymous) wrote2019-05-17 05:36 pm
fandomonymous) wrote2019-05-17 05:36 pm
recipe "test": lentil and sausage stew
I have made some take on this stew enough times in my life that it's something I mostly know by feel. Considering it came out five years ago and I spent two of the years since not cooking at home, that's kind of remarkable. I'm mostly writing notes for the sake of a grocery list and a few tweaks, because I can't help it.
* for what I need to buy tonight. [Other things I should get tonight not relevant to this recipe: sambal oelek, course ground coffee. This is plenty hearty, but maybe I'll pick up a nice loaf of bread, too.]
1/2 cup olive oil
* 1 pound hot Italian sausage, not in casing
* 1 medium onion, diced
* 2 celery stalks, diced
* 2 medium carrots, diced
* a container of button mushrooms, quartered
* 4 cloves garlic; 2 mortar-and-pestled, 2 sliced thin
* 1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28 oz can crushed tomatoes
Enough water and/or stock to refill the tomato can twice
1 tbsp Worcestershire sauce
1 tbsp fermented black beans
3 tbsp tomato paste
1/2 pound frozen spinach
Kosher salt
Fresh ground black pepper
A pinch of chile powder
OPTIONAL: Grated cheese to finish
Heat half of the olive oil in bottom of Dutch oven on medium to medium-high heat.
Add sausage, breaking it up with a wooden spoon until it starts to brown.
Add fresh vegetables, half the garlic, salt, and chile powder. Cook together until vegetables are softened, about 5 minutes.
Add lentils, bay leaves, tomatoes, water/stock, umami bomb, frozen spinach, more salt, and black pepper to taste. Bring to a simmer and allow to cook until lentils are tender and spinach is thoroughly wilted, about 40 minutes. Feel free to add water/stock if necessary along the way. Discard bay leaves.
Right before you're ready to serve, make the flavored oil: Add 1/4 cup olive oil and 2 garlic cloves to a small saucepan; heat over medium heat until garlic softens and hisses, shouldn't take more than a minute or two.
Divide soup among bowls, drizzle garlic oil on top, have cheese and hot sauce available for the table.
Delight in the comfort of old soup made new again, of growth and change, of people worth having soup with.
* for what I need to buy tonight. [Other things I should get tonight not relevant to this recipe: sambal oelek, course ground coffee. This is plenty hearty, but maybe I'll pick up a nice loaf of bread, too.]
1/2 cup olive oil
* 1 pound hot Italian sausage, not in casing
* 1 medium onion, diced
* 2 celery stalks, diced
* 2 medium carrots, diced
* a container of button mushrooms, quartered
* 4 cloves garlic; 2 mortar-and-pestled, 2 sliced thin
* 1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28 oz can crushed tomatoes
Enough water and/or stock to refill the tomato can twice
1 tbsp Worcestershire sauce
1 tbsp fermented black beans
3 tbsp tomato paste
1/2 pound frozen spinach
Kosher salt
Fresh ground black pepper
A pinch of chile powder
OPTIONAL: Grated cheese to finish
Heat half of the olive oil in bottom of Dutch oven on medium to medium-high heat.
Add sausage, breaking it up with a wooden spoon until it starts to brown.
Add fresh vegetables, half the garlic, salt, and chile powder. Cook together until vegetables are softened, about 5 minutes.
Add lentils, bay leaves, tomatoes, water/stock, umami bomb, frozen spinach, more salt, and black pepper to taste. Bring to a simmer and allow to cook until lentils are tender and spinach is thoroughly wilted, about 40 minutes. Feel free to add water/stock if necessary along the way. Discard bay leaves.
Right before you're ready to serve, make the flavored oil: Add 1/4 cup olive oil and 2 garlic cloves to a small saucepan; heat over medium heat until garlic softens and hisses, shouldn't take more than a minute or two.
Divide soup among bowls, drizzle garlic oil on top, have cheese and hot sauce available for the table.
Delight in the comfort of old soup made new again, of growth and change, of people worth having soup with.