Best 5 Lentils With Polish Sausage Croatian Style Recipes
If you're looking for a hearty and flavorful meal, look no further than lentils with polish sausage, Croatian style. This classic dish is a favorite in many Eastern European countries and is sure to warm you up on a cold day. Made with simple, wholesome ingredients like lentils, Polish sausage, vegetables, and spices, this dish is not only delicious but also a great source of protein and fiber. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be tailored to your own taste preferences. So gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will satisfy your taste buds and leave you feeling satisfied.
Let's cook with our recipes!
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
LENTIL AND POLISH SAUSAGE CASSEROLE
We like lentils, and this recipe is fast, easy and cheap. I bought the sausage for 99 cents at the local Canned Foods Warehouse (aka Rainbow). You can use hot sausage or mild. I usually make this with half red and half brown lentils for the texture, but you can use all of one kind. I imagine this could be made in a crockpot, I just haven't done it. Serve with a fresh salad.
Provided by Chef George S.
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions in the olive oil until brown (about 10 minutes).
- Add the garlic and continue to cook for a minute or two.
- Add the lentils and the sausage.
- Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine.
- Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender.
- Watch the pot to make sure there is enough liquid so that the lentils don't burn.
CROATIAN LENTIL STEW
Very healthy stew, especially if you have digestion troubles. Popular in Northern Croatia. Usually served with sausages, hamburgers, fried eggs or pork chops. Suitable as a single dish
Provided by nitko
Categories Stew
Time 1h45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak lentil for 5 hours in cold water.
- Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water.
- Melt the pig-fat in the pot and add the onion. Sauté the onion until it is soft. Add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin.
- Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.
Nutrition Facts : Calories 677.9, Fat 8.9, SaturatedFat 3.5, Cholesterol 10, Sodium 524.3, Carbohydrate 105.2, Fiber 52.7, Sugar 3.8, Protein 45
LENTILS WITH POLISH SAUSAGE... CROATIAN STYLE !
I was looking for a Lentil Soup Recipe and adopted this abandoned one, made a few adjustments added a photo, and here we are... If you like, you could use Smoked Ham Hocks instead of the Polish Sausages... I hope you all enjoy this fine Croatian version of Lentil Soup :-)
Provided by Winnie Peric @Winnie4u
Categories Bean Soups
Number Of Ingredients 9
Steps:
- Clean lentils well by soaking them briefly in cold water, changing the water at least once...
- Put them in a 2-1/2-quart saucepan, add a chicken boullion cube and cold water to cover, and bring to a boil; lower heat to simmer and cook until not quite done, about 45 minutes...
- Meanwhile, slice sausages once length wise and then cut slices from each half of the sausages...
- In a medium skillet, brown the sausage slices, then add and saute the onion, carrot, garlic and parsley in the olive oil over medium heat until the onion is translucent and the vegetables are almost done...
- To the lentil pot, add the sausage and vegetables, season with pepper, and mix gently using a wooden spoon...
- In a small sauce pan you will make a roux... Warm enough oil to cover the bottom of the pan, and add some of the liquid from the lentils and a couple of tablespoons of flour...
- Brown the roux lightly then transfer to Lentil Soup and bring to one last boil, this will help thicken the soup a bit... Adjust seasonings to your taste...
- Serve with Croutons, garnish with some sliced Green Onions and if you like sprinkle some Parmesan Cheese on top... Enjoy :-)
Tips:
- When choosing Polish sausage, look for one that is smoked and has a deep red color. Kielbasa is a good option.
- To save time, you can use pre-cooked lentils. However, be sure to rinse them thoroughly before using.
- If you don't have any paprika on hand, you can substitute chili powder or cumin.
- Serve lentils with a side of sour cream or yogurt for a creamy and tangy flavor.
Conclusion:
This Croatian-style lentils and Polish sausage recipe is a hearty and flavorful dish that is perfect for a cold winter day. The lentils are simmered in a flavorful broth with vegetables, sausage, and spices, and the result is a comforting and satisfying meal. This recipe is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give this lentil and sausage dish a try.
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