Sausage and Lentils with Sweet-and-Sour Figs

By • October 7, 2009 • 0 Comments

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Serves 6

  • 10 good-quality mild pork or chicken sausages
  • 3 tablespoons extra-virgin olive oil
  • 2 med. onions
  • 3-4 pieces of pancetta, cut in small pieces
  • 12 ounces green lentils
  • 3/4 cups dry white wine
  • 3 cups or slightly more of chicken stock
  • Kosher or sea salt
  • Freshly-ground black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup balsmic vinegar
  • 1/4 cup sherry vinegar
  • 2 tablespoons sugar
  • 1 inch piece of cinnamon
  • 6 fresh figs when they are in season or one bag (9 oz.) of dried mission figs
  1. Brown the sausages in a saute pan and set aside (you do not need to completely cook them through). Thinly slice the onions and saute them in the same pan as the sausages until soft. Add the pancetta and cook with the onions for another 3-4 minutes. Add the lentils and stir. Pour in the wine and stock and bring to a boil. Season with salt and pepper, turn down the heat and add the sausages. Simmer for about 45 minutes. The lentils should retain their bite so don’t let them get too soft. The stock and wine will be absorbed as the lentils cook. Add more if the mixture is becoming too dry.
  2. For the figs: put the vinegars into a saucepan and add the sugar and cinnamon. Dissolve the sugar over low heat. Bring the sauce to a boil. If using fresh figs, cut them in half. If using dried figs use whole pieces. Place the figs in the vinegar mixture and simmer until the sauce thickens.
  3. Serve the lentils and sausages from the pan with the sweet-and-sour figs on the side.
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