This Sausage and Lentils dish with a Mustard Creme Fraiche from yotam ottolenghi Comfort is good! We often use herby Italian sausage, but the Polish sausage impacts a smokiness.
INGREDIENTS Serves 6
300g Puy lentils
3 tablespoons olive oil
600g cooked Polish smoked sausages
1 large onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, cut into 1 cm dice
3 garlic cloves, crushed to a paste
1 tablespoon thyme roughly chopped
1 bay leaves
400g Swiss chard, stalks cut into 1cm dice, leaves roughly chopped
1 tablespoon tomato paste
2 teaspoons ground cumin
1 litre chicken stock
20g parsley, roughly chopped
50g store-bought crispy fried onions
salt and black pepper
For the mustard crème fraîche
75g crème fraîche
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons whole grain mustard
METHOD
Rinse lentils, cover with cold water, and soak until needed.
Mix mustard crème fraîche ingredients and keep in the fridge.
Heat ½ tablespoon oil in a large pan over medium-high. Add sausages, cook for 5 minutes, turning until browned all over.
Transfer to a plate, leaving oil in the pan.
Add the remaining oil, add onion, celery, and green bell pepper. Cook 12–15 minutes until golden. Add garlic, thyme, bay leaf, and chard stalks. Cook 2–3 minutes. Stir in tomato paste and cumin. Cook 1 minute.
Drain lentils and add to the pot with stock, add salt, and black pepper. Bring to a boil, then reduce to low. Cover and cook 30 minutes until lentils are tender.
Blend one side of the pot with an immersion blender for about 30 seconds to thicken.
Stir in chard leaves.
Return the sausages to the pot. Simmer 10 minutes until leaves wilt and sausages are heated through. Stir in parsley.
To Serve: Divide into bowls.Top with mustard crème fraîche and crispy onions.
Original Recipe Yotam Ottolenghi Com0fort
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