Lentil Kielbassoulet

Ingredients for Lentil Kielbassoulet

• 120ml plus 45ml extra-virgin olive oil, divided

• 450g wild mushrooms (such as maitake or oyster), torn into 2" pieces

• 2 1/2 cucchiaini di sale kosher, diviso

• 450g kielbasa sausage, cut 1" thick on a diagonal

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

• 1 cipolla grande, tritata finemente

• 2 medium carrots, peeled, finely chopped

• 2 celery stalks, finely chopped

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

• 1 tablespoon thyme leaves

• 1 1/4 teaspoons hot smoked Spanish paprika

• 1/2 cucchiaini di fiocchi di peperoncino rosso tritato

• 45ml double-concentrated tomato paste

• 475ml black beluga or French green lentils

• 1 baguette, torn into 2" pieces

Preheat oven to 177°C. Heat 60ml oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with 1/2 teaspoons salt; transfer to a plate.

Add 45ml oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 teaspoon salt and cook, stirring often until vegetables are softened but have not taken on any colour, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in colour and begins to stick to the bottom of pot, about 1 minute.

Stir mushrooms, lentils, and 1 teaspoon salt into sausage mixture and add 1925ml water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes.

Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about 1/2"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining 60ml oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about 120ml ) and toss again to combine.

Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13–15 minutes.

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

Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 177°C oven.

Avvertenza

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