Practically made in total with store cupboard/fridge/freezer ingredients, this casserole is brilliant for chilly days when you are cold and starving hungry. Eat it from a deep bowl with a spoon. It is very satisfying and, made in one saucepan, is quick and easy.
3 tbsp olive oil
8 vegetarian sausages [we used Quorn]
2 onions, chopped
25g fresh root ginger, peeled and grated
2 large garlic cloves, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
2 tsp paprika [we used half and half pimentón dulce and pimentón dulce]
2 tsp tomato puree [we used more]
tin of chopped tomatoes
100g cooked chestnuts [we used vacuum-packed], roughly chopped
250g Puy or brown lentils
650ml vegetable stock
Heat 1 tbsp olive oil in a large saucepan, then add the sausages and cook until browned all over. Remove from the pan, and set aside.
Add the remaining oil to the same pan, add the onion and cook until lightly coloured and tender. Stir in the ginger and garlic and cook until the aroma rises. Add the spices [above] and tomato puree and cook for another two minutes. Add the chopped tomatoes and cook for a few minutes.
Return the sausages to the pan and add the chestnuts, lentils and stock. Bring to a simmer and cook gently for 20-30 minutes until the lentils are tender and the sausages are cooked through. If the mixture gets too dry, add a splash more water. Season to taste and serve.
Next time I will:-
Throw in a handful of frozen peas.
Add chopped fresh parsley at the end.
Add a little more fresh ginger.
5 to remember
muriendo de hambre – starving
envasado al vacío – vacuum-packed
las castañas – the chestnuts
si la mezcla se seca demasiado – if the mixture gets too dry
añadir un poco más de agua – add a splash more water
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
One for a cold winter night: rib-sticking lentils and sausage casserole #recipe #veggiefood https://wp.me/p3dYp6-2zU via @Spanish_Valley