Rev: Oven-Braised Lentils with Sausage, CL November 2005 (in my Mom's cast iron)

[Judy K.]

The recipe was fantastic. However, this review is just an excuse to share a story. I had a bonus from work that needed to be spent and I've been shopping for a dutch oven. I was leaning toward Le Creuset, but the price was putting me off. Local stores don't really carry dutch ovens. However, I found Emeril's cast iron dutch oven at Dillards and decided to buy it. Then I went to visit my 90-year old mother. I mentioned to her that I was shopping for a dutch oven and how difficutl they were to find. She volunteered that she had a cast iron dutch oven in the garage that she hasn't used for years and did I want it? Yes!!! I took it and used it to prepare this recipe for tonight's dinner. The bottom of the pot is stamped with the name "Martin Stove and Range, Florence, Alabama". If any of you know any history on this company, I'd be happy to hear it.

I foresee many years of soups, stews and braised dishes courtesy of Mom.

[mrswaz]

Thank you for the review- and for the story. How wonderful that your Mom had that cast iron oven for you. Just think, in 20-30 years you can make something delicious in that pot and fondly remember Mom. And you can pass it on as well- cast iron lasts forever.

[littleone]

Judy,

If I don't have an oven safe Dutch Oven, could I transfer the food to a 9 x 13 pyrex to cook in the oven? I really want to try this recipe and was not sure if I could subsitute a different baking dish for the dutch oven.

Thanks so much!

Littleone

[Judy K.]

I don't see why that wouldn't work. My idea when I chose this dish was to make lentil and sausage soup that would be cooked on top of the stove. I don't think the dish I made is that much different from soup, except the finished dish has less liquid in it. So, I think you could cook this recipe on the stove top as well as in the oven. If you choose to cook it in the oven, I think a dish that is deeper than the 13x9 pan would be better.

I hope you like it. Lentils and sausage remind me of fall and winter, my two favorite seasons.

[littleone]

Judy,

Thanks for getting back to me! What would you serve as a side dish with this? I was thinking some good bread and maybe some steamed carrots and green beans. Any other thoughts?

Littleone

[mrswaz]

I made this for dinner tonight and it was really good. It was so homey and yummy. Definitely will be enjoying leftovers and making it again. I don't have a dutch oven, so I proceeded thru bringing to a boil, and then poured it into my corningware and popped it into the oven. Worked just fine.

I served a light fall inspired salad and oatmeal bread and it made a perfect dinner for us. It has the flavors of a fabulous lentil and sausage soup, only the lentils are distinct and intact.

[golden1225]

I don't have the November issue yet - would someone kindly post the recipe? Pretty please?? It sounds perfect for a cool Fall day!
TIA!

[Terrytx]

* Exported from MasterCook *

Oven-Braised Lentils with Sausage

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 teaspoons olive oil
2 cups chopped onion
1 1/4 cups chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
3 tablespoons tomato paste
1 cup dry white wine
3 cups water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 thyme sprigs
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) bag dried lentils
1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
1 bay leaf

Preheat oven to 375°.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery,
carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1
minute, stirring constantly. Add wine, scraping pan to loosen browned
bits; cook 1 minute. Add water and remaining ingredients; bring to a boil.
Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until
lentils are tender; discard bay leaf.

Yield: 10 servings (serving size: about 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 234(14% from fat); FAT 3.6g (sat 1.3g,mono 1.6g,poly 0.4g);
PROTEIN 20g; CHOLESTEROL 10mg; CALCIUM 109mg; SODIUM 450mg; FIBER 15.4g;
IRON 5.2mg; CARBOHYDRATE 33g



Source:
"Cooking Light, NOVEMBER 2005"

[Kayaksoup]

I am afraid this got a meh from me. Rob didn't even finish his bowl and I (loving lentils as I do) was just completely uninspired by it.

[littleone]

I made this last night and we loved it! I used Turkey Kielbasa from Hillshire Farms and I added two extra tablespoons of the tomato paste. I cooked it in my new Martha Stewart enamel dutch oven which was super easy to clean and served it with steamed broccoli and homemade black bread. It was the perfect busy meal for Halloween because it could just cook while we handed out candy!

Littleone

[mrswaz]

I failed to mention before that I also added two leeks and half a bulb of fennel to my vegetables- and the tomato paste I used was an Italian tomato paste. So I'm sure that all those changes added a ton of flavor.

I have been enjoying the leftovers for lunch, and the flavor gets better in the lentils. Although the proportion of sausage to lentils is way off. If I were going to serve this to guests, I think I would add another sausage to make sure everyone had enough.

[sweetpea]

YUM. this was really tasty. i only made half the recipe since there's just two of us (i invited the in-laws so it was 4) and it was a hit! I added extra sausage and used leeks rather than celery as i didn't have any. I served it with the White Cheddar Black Pepper Biscuits from the same issue of CL (i ate WAY too many of these--so tasty!). Very easy to put together and just let it cook while we went for a walk!

[karenv]

I made this last night. After a long day, it was very easy and quick to prepare. The hour in the oven gave me an opportuntity to catch up on the mail, and other duties oh and make a salad. The only changes that I made were that I used a very rich beef stock that I had in the freezer, I had to omit the wine - had none; just used water and I also used pork sausage (4 links). I removed the casings and broke them up a bit.

This was a hearty dish full of flavor. Using the sausage really ensured that you would get some with almost every bite!

Karen V

[Terrytx]

Another thumbs up for this recipe. Easy to put together and nice "comfort food". Mine did come out a tad dry though. I also served the White Cheddar-Pepper Biscuits with this and enjoyed those also.

[MaryH]

I made this for dinner tonight (halved the recipe). My kids 8 and 5 declared it really good (I am in happy shock because this is not what I expected from them). I think the leek suggestion is a good one, but I used celery because that's what I had. Next time I would use leek or maybe even something like a water chestnut. By the time this was done, there was no real crunch to it. I also added some Penzey's smoked Paprika to the vegetables because I just cannot seem to have unseasoned vegetables (garlic does not count, its a requirement - which I tripled BTW). I used a hot sausage and found that a little dollop of sour cream went very well to balance the "kick" from the sausage. (Now mind you I'm the one that makes things way too spicy for everyone else in my house, so I suggested to the kids that they use the sour cream to take the edge off.) It was quite good that way.

[Melman]

I made this recipe over the weekend and was extremely pleased with the results. What wonderful leftovers! I am looking for a small army to join me for dinner though. I'm going to try freezing some of it since I'll never be able to finish it.

[Judy K.]

The leftovers freeze very well. I use a giant muffin tin that makes 6 muffins. Each tin holds just enough for a serving. After it is frozen, I pop the food out and package it for the freezer. These are handy to take to work, share with an older person (like Mom), or to use for another evening meal when you don't want to cook.

[Connor's mom]

Added leeks, more garlic, diced red peppers, and Trader Joe's spicy chicken sausage (was in the freezer). Only thing is that mine cooked faster than what the recipe stated (maybe check at 50 minutes) and was a tad mushy, but nevertheless tasty. The biscuits were de-lish with this, and VERY easy to make.

Two thumbs up, and keepers, per DH and DS.

[Peggy]

Excellent recipe! The actual prep time is minimal and very few dishes to dirty. The lentils were cooked perfectly. A great cold night dinner.

Peggy