I've written before of my love for Mediterranean Imports in Clintonville (seriously, if you haven't been, go now. If you're scared, just buy hummus, 1/2 pound mixed olives, 1 packet lavash or pita, and 4 King Solomon dates. You'll be sold). I just love to stroll through the shelves and look at things I've never seen before, or things I've heard of but haven't tried, or things I've tried and haven't been able to find anywhere else. It's a great way to learn new things.
Every time I write about Med. Imports, there are a few people who tell me that I MUST get the lamb sausage. Although I have frequently seen lamb chops, legs, livers and hearts, I couldn't recall any sausage. Today I was milling around and decided to ask. Turns out I had been passing it by, because it's labeled as beef (it's beef and lamb). The conspiritorial part of me has a feeling this is a deterrant to people who aren't prepared for its greatness.
Strolling through Med. Imports today, I picked up some pomegranate syrup, tamarind concentrate, chestnut puree, harissa, mouth-puckeringly tangy yogurt, and of course, the usual olives and hummus. And Kinder Bueno, the best candy bar in history.
I've had this soup banging around in my brain for awhile. It actually started a few weeks ago, when one of our cooks at work, from Puebla Mexico, made this amazing lentil stew. This is nothing like that stew...it's just funny how one thing can inspire something totally different. They do have onions, lentils, and cumin in common at least...
I'm hoping to recreate the Mexican stew sometime soon, but for now, here's a little stew of unknown origins which probably flies in the face of any sort of traditional Mediterranean stew, but it's tasty and made the house smell amazing.
Here's a tip for buying lentils: never buy them in a package, where they will surely be overpriced. Purchase them in bulk at a natural foods store or from a mom and pop that has a very high turnover in beans, such as Med Imports or Patel Bros. The great thing about lentils is their ability to cook in under 30 minutes, meaning you can make them on the fly, versus soaking beans overnight.
I used a highly seasoned sausage, and you should too. Why? well, because it already has so much flavor to it, you won't have to add very much. If you use plain ground lamb, you will not get the same result. This stew will make your house smell amazing.
Spicy Lamb and Lentil Stew - serves 4
1 tbsp olive oil
1 pound spicy lamb sausages (about 18 small/4 large)
1 red onion, diced
2 cups french green lentils (or beluga lentils; you want something which will retain its shape when cooked)
4 large jarred red peppers, diced (I like what are called "long red peppers" in the Med store, or use a small jar of pequillo peppers. Roasted red peppers will do in a pinch, but they really don't have the same flavor)
8 cups chicken stock (you do have some homemade, right? well, we'll work on that this winter when there's nothing else to do)
1/2 tsp cumin
pinch of salt
Heat the olive oil in a large soup pot over medium heat. Add the sausages and brown on each side (they will probably split; don't fret). When the sausages are lightly browned, remove them from the pot and set aside to cool. There will probably be a lot of fat left in the pan. Drain this into a bowl, leaving the brown bits of sausage behind, and about 2TBSP fat. Add in the onions and saute them until they begin to become transluscent, about 5-7 minutes.
Add the lentils and stir together, being sure to coat them in the fatty, oniony goodness. Add the peppers and the chicken stock and bring to a boil. Turn the heat down and simmer for about 20 minutes.
Meanwhile, remove the casings from the sausages. Crumble half of them into the pot, add the cumin, and continue simmering for about 30 minutes, or until the lentils are to the desired softness and the liquid has begun to reduce. Crumble in the rest of the sausages. Taste the soup and adjust seasoning as needed.
Serve with crumbled feta and some nice flatbread on the side.
