Sausage Over Creamy Lentils

By • December 27, 2010 1 Comments

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


Serves 4

  • 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
  1. 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.
  2. 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.

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