Sausages with French green lentils
a variation on this made for us by Autumn. Good low carb meal. Autumn didn't add the bacon, and cooked the lentils in chicken broth - much better! yummy!
autumn also notes that if we want it to be less soupy she would recommend reducing the liquid from 4 cups to 3 cups.
autumn also notes that if we want it to be less soupy she would recommend reducing the liquid from 4 cups to 3 cups.
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2 oz. smoked bacon, thinly sliced crosswise
1 tbsp. unsalted butter 1 small onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 sprigs flat-leaf parsley 4 sprigs thyme 2 fresh bay leaves 12 oz. green Puy lentils, rinsed and drained 2 tsp. dijon mustard 1 tsp. red wine vinegar Kosher salt and freshly ground black pepper, to taste 8 fresh pork sausages, such as sweet Italian sausages 1 cup white wine 1 tbsp. extra-virgin olive oil |
Cook bacon in a 2-qt. saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5 1⁄2 cups water. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.
Meanwhile, bring sausages, wine, and 1 cup water to a boil in a 12" skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12–15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6–7 minutes. Serve the sausages over the lentils. |