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Author Notes: This brings us to the dish Chris taught me from The Week – with a few twists and turns, of course. It’s not the prettiest dish in the world, no matter how you work it. But it is really delicious. —F for Food
- 2 ounces smoked bacon, thinly sliced crosswise
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 loves garlic, smashed
- 1 small parsnip, finely chopped
- 1/21 rib celery, finely chopped
- 4 sprigs flat-leaf parsley, chopped
- 4 sprigs thyme
- 2 fresh bay leaves
- 12 ounces lentils, rinsed and drained
- 2 teaspoons dijon mustard
- tablespoons red wine vinegar
- 1 tablespoon 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 tablespoon 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, garlic, parsnip, 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.
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Lentils
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.