All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.
2½ tsp. kosher salt, divided1 large fennel bulb, fronds finely chopped, bulb finely chopped2 celery stalks, finely chopped1¼ tsp. hot smoked Spanish paprika2 cups black beluga or French green lentilsPreheat oven to 350°. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes.
Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute.
Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes.
Meanwhile, pulse bread in a food processor until coarse crumbs form . Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds and toss again to combine.
Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13–15 minutes.Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350° oven.
Malaysia Latest News, Malaysia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Sweet and sour dahl recipeSlow cooking the lentils creates layers of flavour and texture
Read more »
12 recipes to cook at home on Valentine’s DayThese twelve recipes are the best way to enjoy Valentine's Day at home whether you're cooking for yourself, your Valentine or friends.
Read more »
You Had Me at Step One: The Recipes We Can't QuitWhen you work at a food website, you develop some serious recipe crushes. These are the dishes that we come back to time and again—the meals we gaze at lovingly, take countless pictures of, and can't stop bragging about.
Read more »
4 Comforting Chicken and Dumplings RecipesFrom Southern chicken and dumplings to traditional Siberian pelmeni, find the perfect chicken and dumplings recipe for all your fall comfort food needs.
Read more »
Italian sausage and squash risotto recipeUnlike a classic risotto, this version can be left to cook in the oven
Read more »