Lentils and Rice with Sausage

Sausages make everything super!

I’m a bit of a hypocrite. I love animals. I also love meat.  I’m always trying to find new recipes using less meat, partly for health but mostly because ethically produced meat costs a lot and should be used sparingly. Mark Bittman, in his new role as food crusader, has a huge collection of recipes addressing just this dilemma.

Bittman’s recipe for lentils and rice makes an excellent compromise. It’s not particularly meaty but the sausage adds great, robust flavour. You can replace some of the water with tinned tomatoes and garnish with some cheese if you want an even heartier dinner.

Adapted from Mark Bittman  
Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 2-4 pork and fennel sausages, meat removed from casings
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 2 cups lentils, rinsed and picked over
  • 1 cup long-grain brown rice
  • 3 or 4 bay leaves
  • 4 cups of water
  • Chopped fresh parsley leaves for garnish

Instructions

  1. Put the oil in a large, deep saucepan over medium heat. When it’s hot, add onion, celery, carrot and meat, if using. Cook until vegetables begin to become tender and meat begins to brown, 5 to 10 minutes. Add garlic and some salt and pepper and cook for another minute or two.
  2. Add lentils, rice, bay leaves and 4 cups of water. Bring to a boil, then lower heat so liquid bubbles gently, and cover.
  3. After 30 minutes, if rice and lentils are tender and liquid is absorbed, the dish is ready. If lentils and rice are not tender, add enough liquid to keep bottom of pot moist, cover and cook for a few more minutes. If rice and lentils are soft and there is much liquid remaining (which is unlikely), raise heat a bit and cook, uncovered, stirring once or twice, until it evaporates. Discard bay leaves. Taste and adjust seasoning if necessary, fluff with a fork and serve, garnished with parsley and drizzled with more olive oil.

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4 Responses to Lentils and Rice with Sausage

  1. Such a great recipe. I love pairing lentils and sausage.

  2. Chanel says:

    This sounds great, we love lentils & brown rice in our house. I also feel like a hypocrite. I love animals and abhor cruelty, yet I eat meat. I feel conflicted about this, so meals with less meat or no meat are very welcome 🙂

    • Feeding Time says:

      I think that less meat is a great philosophy, especially if it’s well-sourced, well-raised meat! 🙂
      Good luck with your less meat cooking!

      • Chanel says:

        So true. The Four Corners report last Monday has really stuck with me, and I’m more determined to make sure we buy a higher standard of meat (and production) – if that means meat less often that’s fine!

        I love your blog by the way, fantastic concept and art 😀

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