Canadian Lentils with Sausage, Spinach and Veggies
The United Nations has declared 2016 the International Year of Pulses (IYP). Canada is one of the world’s largest pulse producing nations, growing lentils, beans, peas, and chickpeas. In celebration of IYP, Chef Michael Smith and Canadian Lentils invited Canadian bloggers and foodies to submit a pitch video featuring our own signature lentil recipe, and I threw my recipe and video in the ring.
If I win I will be invited for an all-expenses paid trip to Prince Edward Island (where I’ve been dying to go!). AND in Chef Michael Smith’s test kitchen I’ll get to go behind the scenes and learn trade secrets from Chef Smith himself! Fingers crossed for me people!
I filmed and edited by myself as I had limited time and no one else was around, so hey, what else could I do. Using my new Canon T6i and Windows Movie Maker I cooked up a Lentil, Sausage, Spinach and veggie stew in my favourite All-Clad pans!
The Kitchen – Cassandra Anderton
Canadian Lentil, Spinach and Sausage Stew
3 pieces celery
4 garlic cloves
2 tablespoons olive oil
3 pieces bacon
1 cup Canadian green lentils
4 cups chicken stock
6 thyme sprigs plus more to top
1 package spinach
3-4 cooked sausages sliced
Splash of balsamic vinegar and olive oil to top
Salt and Pepper to taste
Roughly chop carrots, celery and onion so they fit into a food processor and chuck in and pulse on and off until finely chopped.
Chop bacon and add to olive oil in a pan and cook on medium high for 5 minutes.
Add veggie mix and cook on medium for another 5 minutes
Boil stock and add lentils, thyme, salt and pepper and cooked veggie mix. Lower to medium and cook for 20 minutes.
Add in spinach and sausage and heat until spinach is wilted and sausages warm. Serve up in bowls with a splash of oil and vinegar and a sprig of thyme.