Skip to main content

Spanish-Style Braised Lentils with Sausage

Whenever lentils appears on the table, our little princess would eye it warily. She doesn't like lentils, even when they are cooked with her most favourite thing in the world: sausages.

But being the story monster that she is, she is always hungry for a good story. In a bid to get her to try the lentils, I had sort of made one up about lentils.

Long ago in India, there was a widespread famine which lasted for three years due to the lack of rain. Crops fail and livestock died. People were dying of starvation and they were very sad. They prayed to Buddha for salvation. Buddha heard the prayers of the people and gifted them with a strange plant called lentils which grew easily even in poor weather. Soon lentils began growing in the abandoned farm lands. Many people started eating lentils and were saved from hunger and starvation. Even after the end of the famine, the people of India continued to eat lentils together with their rice because it is highly nutritious and keeps them healthy. The end.

The recipe from Cook's Illustrated's Cover & Bake recommended the use of tiny French green lentils, but since I had some difficulty sourcing it, I had replaced it with the regular brown lentils. Ditto for the sausage. I replaced it for the regular Spanish Chorizo which is available here.

Apart from the browning of the sausages, which causes splatters, the dish is easy to put together. No pre-soaking of the lentils is required. Everything is cooked in just one skillet. The leftover lentils keep well in fridge and can be reheated without any lost in flavour.

If you are interested to find out more about lentils, hop over to The World's Healthiest Foods for the nutritional values and health benefits.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre