Sausage and Lentil Stew with Thyme

By zircon50

Sausage and lentils give this stew an earthy quality that’s truly satisfying. The French Le Puy lentils don’t fall apart as they simmer. Add the thyme in two additions — during and after cooking — so you get the depth initially and the bright finish at the end.

Ingredients

• 2 tablespoons olive oil
• 4 sweet Italian pork sausages (about 1 pound total)
• 1 onion, finely chopped
• 2 carrots, chopped
• 1 rib celery, chopped
• 6 sprigs fresh thyme (3 left intact, the leaves of 3 chopped)
• Salt and pepper, to taste
• 1/4 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 cup Le Puy lentils
• 5 cups chicken stock

Preparation

Step 1

1. In a large flameproof casserole over medium-high heat, heat the olive oil. Add the sausages and cook, turning often, for 6 minutes or until they are browned evenly. Remove from the pan.

2. Add the onion, carrots, celery, thyme sprigs, salt, and pepper. Cook, stirring often, for 8 minutes or until the vegetables begin to soften. Add cumin, paprika, and lentils. Cook, stirring, for 1 minute.

3. Add the stock and bring to a boil. Lower the heat, set on the cover askew, and simmer for 20 minutes. Remove the sausage from the pot and cut it into rounds. Return to the pot and continue simmering for 10 minutes more. Remove the lid and continue cooking for 10 minutes more, or until the lentils are tender. Discard the sprigs of thyme.

4. Taste for seasoning

SERVES 4