This simple dish offers a full-flavored one dish meal with roasted poblano chiles, spicy sausage and red lentils prepared with ham stock.
Course Main Course
Keyword spicy lentils with sausage, spicy red lentils
Prep Time 15minutes
Cook Time 25minutes
Total Time 25minutes
Servings 5aproximately 5 cups
Author Toni Dash
1-4ounceroasted Poblano Chile, chopped (see below for roasting instructions)
1 ½Red Lentils, rinsed
6ouncespre-cooked Spicy Italian Sausage, sliced into 1/8-1/4 inch slices
Salt and Pepper to taste
Roasting a Pepper: Place the poblano chile on a baking sheet underneath a broiler. Allow the skin to blacken and split over the entire chile (rotate so each side has blackened). Place the chile in a plastic Ziploc bag and allow it to sweat for about 15 minutes. Open the bag and rub the burned skin of the chile off leaving soft, green flesh. Remove the stem and seeds inside. (Can also be placed over a gas burner of a stovetop, rotating with heatproof tongs until chile is charred and then placed in the plastic bag.)
While the chile is sweating in the plastic bag, place lentils and ham stock in a medium saucepan over medium heat. Bring to a boil, reduce to a low simmer partially covered for 15 minutes. Almost all the stock will be absorbed. Remove from heat, cover and allow to sit for 10 minutes.
Five minutes before the lentils are done sitting, heat a large skillet with the olive oil. Place the sausage slices into the skillet and sauté to warm and lightly brown; 1-2 minutes. Add the poblano chile and sauté another minute.
Add the red lentils to the skillet (if any liquid remains strain from lentils and discard). Saute two minutes to fully combine the ingredients but not longer so the lentils so not begin to breakdown. Serve warm.