HEARTY SALSICCIA STEW WITH RED LENTILS & BULGUR

ingredients

• 300 g Nonna Elide Salsiccia Mild Piri Piri
• 1 msk Nonna Elide Olivolja
• 2–3 medium carrots
• 1 yellow onion
• 1 red pepper
• 1 clove garlic
• 1 tsk garlic powder
• 2 tsk paprika powder
• 1 tsk chilli flakes
• 2 tsk cumin
• ½ dl cooking wine or dry white wine
• 2 dl red lentils
• 1 tin crushed tomatoes (400 g)
• 1 chicken stock cube
• 2 dl water
• Salt and freshly ground black pepper
• Fresh parsley, for serving

for serving

• 2 dl bulgur

method

• Finely chop the carrots, onion, pepper and garlic — or whizz them quickly in a food processor.
• Dice the salsiccia. Heat the olive oil in a pot and fry the sausage over medium-high heat until the cubes have taken on a nice colour.
• Add the vegetables and fry for about 5 minutes, until softened.
• Stir in the garlic powder, paprika powder, chilli flakes and cumin and fry for half a minute or so to wake up the spices.
• Pour in the wine and let it cook in for about a minute.
• Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and gives a cleaner taste and a less cloudy stew. Drain and add them to the pot along with the crushed tomatoes, stock cube and water. Stir well.
• Let the stew simmer covered over low to medium-high heat for about 35 minutes, until the lentils are completely soft and the stew has thickened. Stir now and then so nothing sticks to the bottom. Season to taste with salt and pepper.
• Cook the bulgur according to the instructions on the packet.
• Serve the stew over the bulgur, topped with plenty of chopped parsley.

Enjoy!

Nonna vet bäst.