Lentils With Polish Sausage Croatian Style Recipes

SAUSAGE AND LENTILS

Sausage and Lentils image

A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.

Provided by your mom

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups water
1 cup dried lentils
½ cup chopped onion
8 ounces fully cooked kielbasa or Polish sausage, sliced
1 teaspoon ground cumin
salt and pepper to taste

Steps:

Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g

ITALIAN SAUSAGES WITH LENTILS

Italian Sausages with Lentils image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 to 4 tablespoons olive oil (not extra-virgin), divided
1 onion, finely chopped
Sprinkling salt
About 2 3/4 cups (about 18 ounces) dried Puy lentils
1 fat clove garlic, squished with the flat side of a knife, and skin removed
8 Italian sausage links
1/3 cup plus 1 tablespoon red wine
1/4 cup water
Flat-leaf parsley, roughly chopped, for garnish

Steps:

For the lentils:
Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

LENTIL AND POLISH SAUSAGE CASSEROLE

Lentil and Polish Sausage Casserole image

We like lentils, and this recipe is fast, easy and cheap. I bought the sausage for 99 cents at the local Canned Foods Warehouse (aka Rainbow). You can use hot sausage or mild. I usually make this with half red and half brown lentils for the texture, but you can use all of one kind. I imagine this could be made in a crockpot, I just haven't done it. Serve with a fresh salad.

Provided by Chef George S.

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 cup lentils
10 ounces Polish sausage (sliced into thin rounds)
3 1/2 cups hot water
1 bay leaf
salt
pepper

Steps:

Saute the onions in the olive oil until brown (about 10 minutes).
Add the garlic and continue to cook for a minute or two.
Add the lentils and the sausage.
Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine.
Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender.
Watch the pot to make sure there is enough liquid so that the lentils don't burn.

CROATIAN LENTIL STEW

Croatian Lentil Stew image

Very healthy stew, especially if you have digestion troubles. Popular in Northern Croatia. Usually served with sausages, hamburgers, fried eggs or pork chops. Suitable as a single dish

Provided by nitko

Categories Stew

Time 1h45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

700 g dried lentils (brown, Italian)
15 g medium onions (finely minced)
5 g garlic or 1 garlic clove, finely minced
1 teaspoon flour
1 tablespoon lard (preferably, but any kind can do)
10 g bacon (use just smoked skin from bacon)
7 g ground red paprika (dry)
5 g salt
3 g pepper
1 cup water
50 g sour cream

Steps:

Soak lentil for 5 hours in cold water.
Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water.
Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin.
Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.

Nutrition Facts : Calories 677.9, Fat 8.9, SaturatedFat 3.5, Cholesterol 10, Sodium 524.3, Carbohydrate 105.2, Fiber 52.7, Sugar 3.8, Protein 45