Its a lovely evening outside. The horizontal rain, high winds and pitch dark makes it so inviting.
Theres nothing left to do appart from reach for the store cupboard staples and rustle up a deliciously warming, simple dish to eat in a bowl, feet up, watching t.v.
Those who are ‘friends’ will know that having apologised in advance, I was aware that my food blog was going to take a bit of a nose dive whilst I ‘found my feet’ in my new employment position.
This week however I am at home all week, so expect some tempting delights………..the word ‘delight’ here needs to be tempered by the fact that I have got over excited to discover that Aldi are now doing 500g of Red Lentils for 95p.
So thats a good frugal start (you can get them even cheaper if you buy in larger bags from ethnic stores or the world food Asile in Asda)……….so keep an eye on this blog this week and see how I get on.
2 onions (peeled and Chopped)
2 garlic cloves (peeled and sliced)
150g kabanos or salami
500g carton of passata
100g red lentils
500ml vegetable stock
1 tablespoon of Tomato Puree
Heat a tablespoon of oil in a large pan. Add the onions, and whilst they are gently cooking cut the Kabanos/salami in to battons/matchsticks.
Add the Kabanos and garlic to the onions and continue to cook for a further five minutes or so until the onion is transparent and the meat has darkened.
Meanwhile rinse the lentils in water and drain. Add to the pan with the carton of Passata.
Stir in 500ml of vegetable stock, tomato puree and black pepper and simmer for 10 minutes. Add a tbsp of paprika to taste.
Meanwhile brown the sausages in a large frying pan.
Tip the lentil mixture into a casserole dish and tuck the cooked sausages in to the mixture with four crushed bay leaves (optional).
Bake in a preheated oven (170C) for an hour before serving.
Serve with crusty bread
The dish was a hit with my family, however my husband said he would have liked less lentils and instead a drained tin of kidney beans, and would have fried off a whole fresh chilli with the onions…………maybe next time.