Author Notes
I developed this recipe because I wanted to use some chicken sausage but didn't want it to be the focal point of the meal. I also had a hankering for lentils and needed to use up some veggies that were languishing in my fridge' —Quonsetta Rinaldo
Ingredients
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2
Chicken sausages w/garlic
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3 cloves
Garlic
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1 cup
Brown lentils
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1 bunch
Baby kale
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2 teaspoons
Fresh oregano
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1 tablespoon
Balsamic vinegar
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1 splash
Toasted sesame oil
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1 splash
Hot sauce of your choosing
Directions
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Slice sausage into thin coins
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Finely chop 3 garlic cloves
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Lightly sauté sausage and garlic in EVOO -- 1 tablespoon
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At the same time, boil or steam lentils until still a bit crunchy -- maybe 10 -15 minutes. Rinse w/ cold water to arrest cooking.
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Add the onion, red pepper, mushrooms and baby kale to sausages. Chop all coarsely before adding. Use whatever other veggies you have on hand. Carrots work great too.
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Stir veggies and sausage together and allow to cook until desired doneness. I prefer mine a bit crunchy still.
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Add cooked lentils to mixture, stir in oregano, remaining EVOO and balsamic vinegar.
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Finish with splashes of toasted sesame oil and hot sauce to taste.
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