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serindeSince we're all blizzarded today, it seemed like a good day for hearty stew foods. (Also, I had some lentils, and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shechameleon got me an immersion blender for Xmas.)
1. Take 1 link (about, eh, 10"?) of andouille sausage. Chop it, crisp it up in the bottom of the cast iron Dutch oven.
2. Dice half a large red onion, 2 carrots, a yellow pepper, and three garlic cloves that are a little past their best.
3. Remove the sausage to a bowl; put the onions and carrots in the pot and start sauteing. After five minutes, add the peppers and garlic. (Put in some olive oil if it needs.)
4. When the veg is about there, deglaze the pot with a splash of wine (I used a Chilean carmeniere). Take a splash for yourself while you're at it.
5. Add a half cup of lentils, 1 tsp cumin, and 1 tsp paprika. Mix it all up, then put in 2.5 cups of whatever broth you have (I used half chicken broth, half reconstituted mushroom bouillon).
6. Let cook 'til the lentils are done, then use your shiny new immersion blender. Realize the pot is a bit too wide and the stuff too shallow in it for best use, and wipe the scalding broth bits off your flesh. Work with it, and blend about half of the goop into glorp.
7. Add back the andouille (remember the andouille? This recipe is about andouille) and let it heat through.
8. OM NOM NOM
shechameleon got me an immersion blender for Xmas.)1. Take 1 link (about, eh, 10"?) of andouille sausage. Chop it, crisp it up in the bottom of the cast iron Dutch oven.
2. Dice half a large red onion, 2 carrots, a yellow pepper, and three garlic cloves that are a little past their best.
3. Remove the sausage to a bowl; put the onions and carrots in the pot and start sauteing. After five minutes, add the peppers and garlic. (Put in some olive oil if it needs.)
4. When the veg is about there, deglaze the pot with a splash of wine (I used a Chilean carmeniere). Take a splash for yourself while you're at it.
5. Add a half cup of lentils, 1 tsp cumin, and 1 tsp paprika. Mix it all up, then put in 2.5 cups of whatever broth you have (I used half chicken broth, half reconstituted mushroom bouillon).
6. Let cook 'til the lentils are done, then use your shiny new immersion blender. Realize the pot is a bit too wide and the stuff too shallow in it for best use, and wipe the scalding broth bits off your flesh. Work with it, and blend about half of the goop into glorp.
7. Add back the andouille (remember the andouille? This recipe is about andouille) and let it heat through.
8. OM NOM NOM
