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One-Pot Campers' Lentils with Smoked Sausage - photo 1
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One-Pot Campers' Lentils with Smoked Sausage

Pikantne Main Dishes Lunches Dinners 45 min Easy 10 wyświetleń ~61.43 PLN - (0)
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Description

This dish is the quintessence of camping resourcefulness and the essence of flavor, all packed into one pot. Created with rainy days under the tent in mind, when something nourishing, hot, and uncomplicated is most needed. The star of the show is green lentils – a treasure trove of protein and fiber that doesn't require pre-soaking, which is crucial in outdoor conditions. Their earthy taste pairs perfectly with the intense, smoky aroma of good quality smoked sausage, which releases its fat and flavor, creating a rich base for the entire dish. Root vegetables like carrots and parsley add natural sweetness and thickness, while smoked paprika and marjoram enhance the campfire character of the meal. Visually, the dish is thick and hearty, with a deep, red-brown color. Served straight from the pot, steaming and fragrant with smoke and herbs, it becomes the heart of any camping trip, warming from the inside out and providing energy for further adventures, regardless of the weather.

Składniki (17)

Servings:
2
  • Smoked sausage 250 g
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Carrot 2.5 szt.
  • Parsley root 1 szt.
  • green lentils 200 g
  • Koncentrat pomidorowy 30% 2.5 łyżki
  • Vegetable broth or water 750 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.6 łyżeczka
  • Dried marjoram 1 łyżeczka
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Dried mushrooms 10 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~61.43 PLN (30.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing all the ingredients, which in field conditions is called 'good organization'. Cut the sausage into half-moon slices about 1 cm thick. Peel and finely dice the onion. Peel the garlic and slice it thinly. Peel the carrot and parsley root (you can simply scrape them with a knife) and cut them into cubes about 1.5 cm on each side. Rinse the lentils in a sieve (if you have one) or in a bowl under running water to remove any impurities. If you are using optional dried mushrooms, soak them now in a cup with a little boiling water and set aside.

Ingredients: Smoked sausage, Onion, Garlic, Carrot, Parsley root, green lentils, Dried mushrooms
Use a stable cutting board and a sharp knife. Don't worry if the vegetables are not cut perfectly evenly – the rustic character is what matters in this dish. Preparing everything at the beginning will make the subsequent cooking, especially on an unstable camping stove, much easier and safer.
2

Set the pot on the camping stove at medium heat. Pour in the rapeseed oil and wait for it to warm up slightly (about 30 seconds). Add the chopped sausage. Fry it for about 4-5 minutes, stirring occasionally, until the pieces are appetizingly browned and some fat has rendered from the sausage. This is a key moment for building flavor – caramelizing the meat creates depth of aroma.

Ingredients: Smoked sausage, Rapeseed oil
The best choice is a pot with a thick bottom with a capacity of at least 3 liters, which distributes heat evenly. Use a wooden or silicone spoon for stirring. Be careful of splattering fat. Properly sautéed sausage should have crispy, brown edges.
3

Add the diced onion to the sautéed sausage. Reduce the heat slightly and fry everything for another 5-6 minutes, stirring occasionally. The onion should become soft and translucent. Then add the chopped garlic and fry for just one more minute, until it releases its aroma. No longer, as burnt garlic will become bitter.

Ingredients: Onion, Garlic
Add the onion before the garlic, as it needs more time to soften. Garlic cooks very quickly. The moment you smell the intense aroma of garlic is the signal to move on to the next step.
4

Now it's time for the vegetables and spices. Add the chopped carrot and parsley to the pot. Sprinkle in all the dry spices: smoked paprika, marjoram (crushing it between your fingers), salt, and pepper. Also add the bay leaves and allspice. Mix everything well and sauté together for 2-3 minutes. This way, the spices will release their full essential oils under the heat.

Ingredients: Carrot, Parsley root, Papryka wędzona słodka, Dried marjoram, Bay leaf, Allspice, Salt, Ground black pepper
This step is called 'blooming' the spices. Sautéing them in fat instead of adding them to the liquid intensifies their flavor and aroma. Stir vigorously to coat all the ingredients with the spices and prevent them from burning.
5

Add the tomato paste to the pot. Spread it evenly over the ingredients and sauté for about a minute, stirring constantly. Then add the rinsed lentils and, if using, the soaked mushrooms along with the water they soaked in. Pour in the entire broth or water. Stir well, scraping up all the delicious browned bits from the bottom of the pot. Bring everything to a boil.

Ingredients: Koncentrat pomidorowy 30%, green lentils, Vegetable broth or water, Dried mushrooms
A brief sauté of tomato paste deepens its flavor and reduces raw acidity. Scraping the bottom of the pot (deglazing) is an important technique that releases all the flavor developed during sautéing.
6

When the dish starts to boil, reduce the heat to the minimum so that the dish only gently 'pulses'. Cover the pot with a lid (if you have one; if not, be careful not to let the dish evaporate too much) and cook for about 25-30 minutes. After this time, check if the lentils and vegetables are soft. They should offer slight resistance but be cooked. If the dish is too thick, you can add a little hot water.

Monitor the power of the camping stove, which often heats unevenly. It's a good idea to stir the dish every 10 minutes to ensure it doesn't stick to the bottom. If you don't have a lid, you can use a camping plate or a piece of aluminum foil.
7

Finally, taste the dish and assess the flavor. This is the moment for final seasoning with salt and pepper to your liking. Remember that the flavors will meld and intensify. Remove the bay leaves and allspice berries from the pot. If you have optional parsley on hand, chop it and stir it into the dish just before serving. Serve hot, straight from the pot to serving dishes or bowls.

Ingredients: Salt, Ground black pepper, Parsley
Always taste the food before serving! The flavor of the dish changes during cooking, so seasoning at the end is key. A hot dish tastes different than a cold one, so be careful with the amount of salt.

Fun Fact

💡

One-pot dishes, known as 'pottage', were a staple of the diet in Europe throughout the Middle Ages. They were cooked in cauldrons hanging over the hearth, often for the entire day, adding ingredients as they became available. It was a simple and economical way to provide a nutritious meal for the whole family.

Best for

Biwak pod namiotem Chłodny, deszczowy wieczór Posiłek regeneracyjny po wędrówce Gotowanie w plenerze

Tips

🍽️ Serving

Serve the dish very hot, directly in mess kits or enamel mugs, to keep it warm for as long as possible. An ideal accompaniment would be a slice of sourdough bread or a flatbread baked on a skillet, which can be used to scoop up the delicious sauce. Sprinkling fresh parsley (if available) will add freshness and color.

🥡 Storage

If there are leftovers, store them in a tightly sealed container in a cool place (e.g., in a thermal bag or buried in the ground, if conditions allow) for up to 24 hours. To reheat, transfer to a pot, add a little water to prevent sticking, and heat over low heat, stirring frequently, until hot.

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