Wednesday, January 13, 2010

Unexpected Culinary Success Files: Chicken Andouille With Lentils and Tomatoes

Because I'm genuinely thrilled and pleased when a kitchen experiment turns out well:

Chicken Andouille and Lentils with Tomatoes

You will need:
2 tbs olive oil
2 bratwurst-sized links Chicken Andouille sausage, cut into 1/4" slices*
1 shallot, chopped
7 garlic cloves, chopped
1 large can diced tomatoes
2 tightly packed cups of cooked brown or black lentils
Crumbled goat cheese (optional)

*If you can't find Chicken Andouille, the regular kind should be fine. I think keilbasa would work too, but then I'd recommend adding a little crushed red pepper to compensate for the missing bite.

In a soup pot over medium heat, sautee the shallot, garlic, and sliced sausage in olive oil. When the shallots and garlic are tender, but not yet brown, stir in the diced tomatoes. Next, stir in the lentils. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.

Serve over rice or on its own in a bowl. If you like, garnish with crumbled goat cheese.  Enjoy!

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