Sausage and lentil stew with grilled haloumi
Because adding a layer of cheese has the power to improve everything.
Ingredients
1 tbsp olive oil
2 carrots, peeled and sliced
1 leek, white part only, sliced
1 red onion, sliced
2 cloves garlic, crushed
4 thick beef sausages*, chopped into bite-sized pieces
1 tsp ground chilli powder (or to taste)
3 tsp dried oregano (plus 1 tsp, to serve)
1 tbsp molasses
1 cup red wine
1 x 400g tin chopped tomatoes
2 cups (500ml) chicken stock (you may need a little extra)
2 cups French-style green lentils
300g haloumi, sliced 1cm-thick
*check sausages are gluten-free, if required
Method
1. Place a large frypan over medium heat. Add the oil, carrot, leek, onion and garlic and cook for 10 minutes or until the onion and leek is soft and translucent. Add the beef sausage chunks and cook until lightly browned on the outside. Add the chilli powder, three teaspoons of the oregano, molasses, wine, tomatoes and stock and bring to a gentle simmer. Add the lentils and cook for one hour or until the lentils are just soft.
2. Preheat grill (or an oven with a grill-top function to 160C).
Arrange the haloumi slices on top of the lentil and sausage mixture. Scatter over the remaining one teaspoon of dried oregano and place in the oven or under the grill for 10 minutes or until the haloumi is brown and bubbling on top.
3. Remove and serve immediately.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
