Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Smoked Sausage (Chorizo or Kielbasa), diced
  • 1 Large Yellow Onion, finely diced
  • 2 Medium Carrots, finely diced
  • 2 Sticks Celery, finely diced
  • 4 Cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika (Optional)
  • 1/2 cup Dry Red Wine (e.g., Merlot) (Optional)
  • 1 cup Brown or Green Lentils, rinsed well
  • 1 (14 oz) can Diced Tomatoes, undrained
  • 4 cups Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 1 (15 oz) can Haricot Beans (Navy Beans), rinsed and drained
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Render the Sausage: Heat olive oil in a Dutch oven over medium heat. Add the diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned and the fat has been rendered into the oil. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the diced onion, carrot, and celery (the 'soffritto') to the rendered fat. Cook slowly for 8-10 minutes, stirring occasionally, until the vegetables are very soft and sweet, but not browned.
  3. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and smoked paprika (if using). Cook for 1 minute until fragrant.
  4. Deglaze (Optional): Pour in the red wine (if using). Bring to a simmer, scraping up any delicious browned bits (the fonds) from the bottom of the pot. Reduce the wine by half (about 2-3 minutes).
  5. Build the Ragout: Add the rinsed lentils, canned diced tomatoes (undrained), and the reserved cooked sausage back into the pot. Stir well to combine.
  6. Add Liquid and Bring to Boil: Pour in the stock and tuck the bay leaf into the mixture. Bring the liquid up to a vigorous boil over high heat.
  7. Simmer: Immediately reduce the heat to the lowest possible setting so the liquid maintains a very gentle, lazy bubble. Cover the pot with a lid, slightly ajar, and cook for 90 minutes.
  8. Check Lentil Doneness: After 90 minutes, the lentils should be fully tender, and the ragout should be thick and slightly creamy. If the mixture is too thick, add a splash more stock or water.
  9. Add Haricot Beans: Stir in the rinsed and drained canned haricot beans. Cook for an additional 10 minutes uncovered, allowing the beans to warm through and absorb the ragout flavour without breaking apart.
  10. Final Seasoning: Remove the bay leaf. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
  11. Serve: Ladle into bowls, garnish with fresh parsley, and serve immediately.