This is a great dish to have up your sleeve when you haven’t shopped in a while and need some dinner right now. It’s easy to make and consists of ingredients that you should probably have in your pantry. I made it last night, and it took no more than half an hour, so that’s a bonus.
And it is adaptable… you could throw a bay leaf into the lentils while they cook or add celery to the vegetables. If you have leeks, they’d be a great addition too. You can pick whatever sausage you like best to eat with the lentils.
What are you waiting for?
Get some lentils out of the cupboard. These are French du Puy lentils.
Rinse them, checking for little stones while you do.
Take a little time to admire the lentil’s colours.
Grab some carrots, an onion and some garlic from the refrigerator.
Chop the carrots and onions and mince the garlic.
Cook the carrots, onions and garlic in olive oil until they’re tender.
Take the sausages out of the freezer and cook them too.
If they aren’t defrosted, a good way to speed up the process is to start them in an inch or two of water. When the water evaporates, the sausage cooks until brown.
Here are the cooked lentils with the vegetables mixed in.
Plate the dish: spoons some of the lentils into a bowl and arrange the sausages (which you have sliced on an angle) on top.
Here’s the recipe.
Sausages and Lentils
1 cup du Puy lentils
4 cups cold water
1-1/2 tsp. salt
2 carrots, diced
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp. olive oil, plus more for finishing
1 tsp. dried parsley
1/2 tsp freshly ground black pepper
1 Tbsp. red wine vinegar
Rinse the lentils and check them for small stones. To 4 cups cold water to a large saucepan add 1-1/2 tsp. salt and rinsed lentils. Bring to a boil, then adjust heat so the water and lentils simmer. Cook for 15 – 20 minutes, or until lentils are cooked. Drain, reserving some of the cooking liquid.
As the lentils are cooking, brown the sausages.
While the lentils are cooking, add the carrots, onion and garlic to olive oil in a fry pan. Cook over medium heat until vegetables are tender. When cooked, add the vegetables to the lentils along with the dried parsley, red wine vinegar and black pepper. If the mixture is too solid, add some of the reserved lentil cooking liquid.
Place the browned sausages (sliced diagonally for presentation is nice) on the lentils and drizzle with olive oil. Serve!