Italian Lentils with Sausages and Mushrooms for Cold Winter Meals скачать в хорошем качестве

Italian Lentils with Sausages and Mushrooms for Cold Winter Meals

Italian Lentils with Sausages and Mushrooms for Cold Winter Meals Lentils are a staple across Italy and especially in Sicily where I come from. They are simple, nourishing, and comforting, and they become especially popular during the colder months. In this video I prepare a winter version that combines lentils, mushrooms, and Italian sausages for a warming and satisfying meal that works throughout the whole winter season. It is also very easy to adapt into a vegetarian version by simply removing the sausages and using a vegetable stock cube. The richness of the mushrooms brings plenty of flavour on its own. This is a meal that sits beautifully on the table in December around Christmas time, but it continues to be perfect in January and February when many of us look for healthier bowls of food that are still warm and comforting. Lentils are naturally high in fibre and protein, and the vegetables bring more depth and balance. The recipe also creates extra broth, something that my mum used to save for the next day to make a small bowl of pastina or to add a few vegetables for a second meal. I cook the whole dish slowly with a soffritto of onions, carrots, celery, and garlic, then add the mushrooms, sausages, and lentils with rosemary, thyme, sage, and a bay leaf. You can soak the lentils overnight as I do, or wash them and use them dry. Either way, the recipe stays simple and calm. I finish the dish with rosemary olive oil and serve it with small bruschette. This is a genuine Italian winter warmer that works throughout the cold months. Whether you prefer the heartier meat version or the fully vegetarian one, I hope you enjoy this comforting meal. Thank you for watching and for supporting tortellinotime. INGREDIENTS Soffritto Three small onions or one large onion Two cloves of garlic Two medium carrots or a handful of baby carrots Two sticks of celery with leaves Olive oil Main ingredients 300 grams of previously soaked lentils (300g when dry) 300 grams mixed mushrooms Four sausages One chilli pepper One pork stock cube or one vegetable stock cube for the vegetarian version Fresh rosemary Sage Thyme One bay leaf Water Bruschetta Bread One large clove of garlic Chopped fresh rosemary Olive oil Salt Pepper Rosemary oil One sprig of fresh rosemary Extra virgin olive oil INSTRUCTIONS Start by preparing the soffritto. Chop the onions, garlic, carrots, and celery and cook them in olive oil in a large pot. Add the sausages and move them around so that they touch the base of the pan and release their flavour. Add the mushrooms and let them cook gently. Add the lentils together with thyme, rosemary, sage, and a bay leaf. Cover with cold water and bring to the boil. Add pepper and let the pot simmer until the lentils are soft. If your lentils were soaked overnight they will take about thirty minutes. If you use them dry add a few more minutes. Make the bruschetta by mixing chopped rosemary, crushed garlic, olive oil, salt, and pepper. Spread this on your bread and toast it in the oven. Serve the lentils with a little of their broth. Add the sausages and finish with rosemary olive oil. The vegetarian version is prepared exactly the same way and is simple and nourishing. 00:00 Introducing the recipe 00:49 Preparing the soffritto 01:48 Adding sausages and mushrooms 03:09 Lentils and herbs 04:10 Simmering and timing 05:03 Bruschetta and rosemary oil 07:16 Serving the lentils #tortellino #ItalianLentils #WinterMeals #LentilsAndSausages #LentilStew #WinterCooking #HealthyComfortFood #VegetarianLentils #tortellinotime #MushroomRecipes #ItalianCooking #sicilianfood