Monday, November 26, 2007

Andoullie, lentil and vegetable stew

Andoullie, lentil and vegetable stew

12oz andoullie sausage (used mini chicken andoullies)
2 carrots, sliced
1/2 med onion, chopped
2 peppers (mix of red/orange/yellow), large chop
3 cloves garlic. minced
2 med zucchini, halved and sliced
3 lg green onions, sliced thin
dried thyme
chopped parsley
salt & pepper
1/2 c frozen corn
2 c frozen green beans
2 c cooked lentils
olive oil
2 c chicken stock
8oz tomato sauce

brown sausage in wok, remove
drizzle olive oil cook onions, peppers and carrots and a big sprinkle of thyme. cook until onions are translucent
add garlic, cook couple of minutes
add chicken stock & tomato sauce, bring to a simmer
add green beans, corn, zucchini, sasuage and green onion
simmer until veggies are cooked and sauce begins to thicken
add parsley and lentils, cook until hot through

serve over herbed rice (mix of cooked white & brown rice with butter and parsley) with parmesan on top

DH loved it - added some Frank's Red Hot to his to spice it up
For the kids I served plain cooked lentils on the herbed rice with the veggies on the side (no sausage). DS1 ate two plates full.

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