Polish kielbasa with beluga lentils, mustard crème frâiche, and fried shallots from Ottolenghi’s Comfort.
Some minor substitutions. Beluga lentils for puy lentils because that’s what I had. With celery and onion in sofrito, red pepper instead of green because the flavor of the green is so overpowering. Sliced kielbasa instead of whole because char. And I didn’t pulverize half of the lentils as advised because I so love their chewy texture. Instead, I finished cooking with the lid opened until all chicken stock was absorbed.
Crème frâiche mixed with Dijon and grainy mustards was an incredible final touch. So were crispy fried shallots.
Wilted chard leaves added an interesting textural contrast to chewy lentils.
And the smokiness of kielbasa amplified with an addition of cumin and thyme was how it all tasted.
#food #cooking #kielbasa #lentils #ottolenghirecipe #onmytable #fooddiary #tasty