Lentil kielbassoulet recipe for a hearty plant-based meal

Ingredients for Lentil kielbassoulet

• 135 ml extra-virgin olive oil, divided

• 450 g wild mushrooms (such as maitake or oyster), torn into 5 cm pieces

• 15 g kosher salt, divided

• 450 g kielbasa sausage, cut 2.5 cm thick on a diagonal

• 1 large fennel bulb, fronds finely chopped, bulb finely chopped

• 1 large onion, finely chopped

• 2 medium carrots, peeled, finely chopped

• 2 celery stalks, finely chopped

• 11 garlic cloves, 8 thinly sliced, 3 left whole

• 15 ml thyme leaves

• 5 g hot smoked Spanish paprika

• 2.5 g crushed red pepper flakes

• 45 g double-concentrated tomato paste

• 400 g black beluga or French green lentils

• 1 baguette, torn into 5 cm pieces

How to make Lentil kielbassoulet

1. Preheat the oven to 180°C (fan 160°C).

2. Heat 60 ml of oil in a large casserole dish over medium-high heat until smoking.

3. Add the mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes.

4. Turn the mushrooms over and cook on the other side until browned, about 5 minutes.

5. Season the mushrooms with ½ tsp salt, then transfer to a plate.

6. Add 45 ml of oil to the same pot and add the sausage, arranging them in a single layer.

7. Reduce the heat to medium and cook undisturbed until browned underneath, about 3 minutes.

8. Turn the sausages over and cook on the second side until browned, about 3 minutes.

9. Add the chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp salt. Cook, stirring often, until the vegetables are softened but not coloured, about 10–12 minutes.

10. Stir in the thyme, paprika, and red pepper flakes, cooking for 1 minute.

11. Add the tomato paste and cook, stirring occasionally, until the paste darkens in colour and begins to stick to the bottom of the pot, about 1 minute.

12. Stir the mushrooms, lentils, and 1 tsp salt into the sausage mixture, then add 2 litres of water.

13. Increase the heat to medium-high and bring to a boil.

14. Reduce the heat to low, cover the pot slightly askew, and continue to cook, stirring occasionally, until most of the liquid has been absorbed and the stew is thick with the lentils barely al dente, about 25–30 minutes.

15. Meanwhile, pulse the bread in a food processor until coarse crumbs form, ensuring the largest pieces are about 1.5 cm.

16. Transfer the breadcrumbs to a large rimmed baking tray and arrange them in an even layer.

17. Drizzle with the remaining 60 ml of oil and toss to evenly coat.

18. Bake until deep golden brown, about 25–30 minutes.

19. Remove from the oven and finely grate the remaining 3 garlic cloves over the breadcrumbs; toss to incorporate.

20. Add the fennel fronds, aiming for about 125 ml, and toss again to combine.

21. Scatter half of the breadcrumbs evenly over the stew.

22. Transfer the pot to the oven and cook the stew, uncovered, until some of the breadcrumbs have cooked into the stew and it is bubbling around the edges, about 13–15 minutes.

23. Scatter the remaining breadcrumbs over the stew and cook until the stew is very thick, about 10–15 minutes.

24. Do Ahead: Kielbassoulet can be made 3 days in advance. Let it cool, then cover and chill. Reheat, uncovered, in a 180°C oven.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.