My favourite winter food: home cooked lentils + pasta + sausages
Posted: Sun Jan 06, 2019 12:36 pm
As I like cooking (every day, exept Saturday's, when I have fish lunch at Timi beach) I will post here my favourite autumn/winter food, which is also easy to freeze the leftovers.
Ingredients:
400 gr large lentils, 1 large onion, 3 large garlic cloves, 2 veg.stock, 1.5 l water, 2x 125gr chopped bacon (Lidl) Capunti Pasta (Lidl), Nuremberg sausages (Lidl), 3-4 tbs white vinegar, salt, sugar, black pepper,
How to do it:
The cut bacon in a non-stick frying pan until slightly brown, then add the cut onion and the cut garlic until slightly coloured, while in the meantime you bring ca 1,5 l vegetable soup to the boil in a large enough high sauce pan (the lentils will expand!)
As soon as the soup is boiling you add the lentils, stir proper and reduce the heat as soon as the lentils are floating. Now you can add the cooked bacon into the same pan and put the lid on.
On little heat, (electric 2-3 only) led it simmer and stir from time to time for about 40-60 minutes (depending your lentils)
After that time it supposed to be ready, don't overcook them.
Now, not before they are ready, you add 3-4 tbs vinegar, black pepper, 1 coffee spoon sugar, and quite a bit of salt
It is a traditional main dish in Swabia (Germany, Stuttgart) together with hand made pasta (Spaetzle) but this is too complicated for a lot of people, so I am using instead ready pasta from Italy, Capunti, which have a similar texture. Their cooking time is 14-15 min.!
Further I prepare Nuremberger "rostbratwurst" which I add together with the pasta last minute when I dish up.
Leftovers of the lentils are easy to freeze, the other components I cook always fresh and add to the defrosted lentils at a time.
Try it, and enjoy your meal. I wonder if you like it though... it is my dinner today and nearly ready cooked...
Max
Ingredients:
400 gr large lentils, 1 large onion, 3 large garlic cloves, 2 veg.stock, 1.5 l water, 2x 125gr chopped bacon (Lidl) Capunti Pasta (Lidl), Nuremberg sausages (Lidl), 3-4 tbs white vinegar, salt, sugar, black pepper,
How to do it:
The cut bacon in a non-stick frying pan until slightly brown, then add the cut onion and the cut garlic until slightly coloured, while in the meantime you bring ca 1,5 l vegetable soup to the boil in a large enough high sauce pan (the lentils will expand!)
As soon as the soup is boiling you add the lentils, stir proper and reduce the heat as soon as the lentils are floating. Now you can add the cooked bacon into the same pan and put the lid on.
On little heat, (electric 2-3 only) led it simmer and stir from time to time for about 40-60 minutes (depending your lentils)
After that time it supposed to be ready, don't overcook them.
Now, not before they are ready, you add 3-4 tbs vinegar, black pepper, 1 coffee spoon sugar, and quite a bit of salt
It is a traditional main dish in Swabia (Germany, Stuttgart) together with hand made pasta (Spaetzle) but this is too complicated for a lot of people, so I am using instead ready pasta from Italy, Capunti, which have a similar texture. Their cooking time is 14-15 min.!
Further I prepare Nuremberger "rostbratwurst" which I add together with the pasta last minute when I dish up.
Leftovers of the lentils are easy to freeze, the other components I cook always fresh and add to the defrosted lentils at a time.
Try it, and enjoy your meal. I wonder if you like it though... it is my dinner today and nearly ready cooked...
Max