Cajun Andouille & Mexican Chorizo Lentils

As the days shorten and cool, this is a welcome dish.

This is neither a soup nor stew - it has a thick rich consistency; think Cajun chili.

1 yellow sweet onion, diced

3 stalks celery, diced

2 large carrots, diced

2 uncured fresh Mexican chorizo sausages, sliced

6-8 inches Cajun andouille sausage, sliced into half moons (I used D’Artagnan brand)

2 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1 Tbsp fresh rosemary, minced

crushed red pepper flakes, to taste (or 1 jalapeño pepper, diced)

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1 cup French Puy lentils (or Beluga lentils)

1 quart chicken broth

1-2 cups more water as needed

1 tsp Worcestershire sauce

1 tsp soy sauce

In a large Dutch oven or pot, sauté the onion, celery and carrots in a dash of olive oil. Cook them for about 10 minutes, to caramelize and draw out their flavors.

Add the sausages, garlic, herbs and seeds and cook until the meats are browned well, about another 8-10 minutes.

Now add the lentils and chicken broth.

Bring to a gentle boil and stir well. Simmer over low heat for about an hour or so - as long as the lentils need to soften to a toothy consistence. Stir often - every 10-15 minutes.

Lentils like any legume can take shorter or longer to cook depending on their age. Add more water as needed to achieve a thick, chili-like consistency. Season with the Worcestershire and soy sauces. Serve over rice, with crusty bread.

Serves 4-6.

Comments

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