I’m in serious weather denial.
Lentil stew in this case.
We made a double recipe, to confirm that Clara’s family had plenty for leftovers during the week.
Elise Bauer
Use a slotted spoon to remove bacon from pan to a dish, set aside.
Remove (and reserve for another use) all but 2 Tbsp of bacon fat.
(If you discard the excess fat, let cool to solidify first, then discard in the trash.
Elise Bauer
Do not pour down the drain or you will clog the drain.)
Heat the remaining fat on medium high and add the carrots, onions, celery, and cumin.
Add the garlic and cook a minute more, until fragrant.
Add back in the cooked bacon, the rinsed lentils, stock, water, thyme, bay leaf.
At this point add a teaspoon of salt and some pepper.
You will season more to taste later.
Bring to a boil and reduce the heat to a simmer.
Cook partially covered until lentils are tender, about 40 minutes.
While the lentils are cooking, heat a frying pan on medium heat.
Add the Italian sausage links.
Gently cook, browning on all sides, until just cooked through.
Remove from pan, let cool enough to handle.
Add sherry vinegar and parsley to stew.
Add salt and freshly ground black pepper to taste.
