Lentils and sausage stew

  • 1 cup of lentils
  • 1 tbs olive oil
  • 2 carrots
  • 1 or 2 shallots
  • 1 tomato
  • 1 chicken stock cube (Maggi)
  • 4 italian sausages
  • rosemary, thyme, bay leaves
  • black pepper to taste
  1. Cook the lentils in salted water, for 30 min.
  2. While the lentils are cooking, brown the shallots in the olive oil
  3. Add the tomato and sliced carrots.
  4. Stir a few minutes.
  5. Add the stock cube diluted in 1 cup of water and add the herbs
  6. Cook the sausage in a pan, without fat. When they are almost done, cut in pieces and add to the carrots, without pouring the rendered fat.
  7. Drain the lentils and add to the the rest. Stir for an additional 10 min.
  8. Add black pepper, and optionally a spoonful of cream (french cream, not sour cream)