Sausage and Lentils



This is something we eat quite often and both Catherine and I have tried to post this recipe several times but we can’t get a good photo.  Sausages don’t photograph well.  I won’t try to pretend that these could make the cover of Vogue but at least they don’t look like they are on a fast track to the wastewater treatment facility.   Slicing the sausages to serve seems to help.

This is a great winter meal that comes together pretty quickly.     It’s warm and savory and so good.   I like to serve it with a spinach salad.  -Andra

Sausages and Lentils    serves 4

2 tablespoons of olive oil

1 onion, diced

2 cloves of garlic, crushed

2 carrots, diced

1 Red, yellow or orange bell pepper, diced

4 large leaves of swiss chard, chopped into bite sized pieces

2 cups of chicken broth

2 cups of water

2 cups of lentils

2 teaspoon of dried thyme

1 bay leaf

salt and pepper to taste

2 teaspoons of red wine vinegar

8 sweet Italian sausages

Heat the broiler to high.  Place the sausages on a rimmed baking sheet and pierce with a knife so that they don’t explode while cooking.

Heat olive oil over medium high heat in a large saute pan.  Add the onions, carrots, and peppers and cook until the onions are translucent.   Add the garlic, thyme and bay leaf and stir until the garlic is fragrant.  Season to taste with salt and pepper.  Add the lentils, broth and water.  Bring to a boil.  Once boiling, lower heat to a simmer and cover for 20 minutes or until the lentils are tender.

While the lentils cook, put the sausages under the broiler for 6 to 7 seven minutes until browned on one side.  Turn and cook for an additional 6-7 minutes. Once brown all over, remove from the oven.

Add the chopped swiss chard to the lentils and cover for about 5 minutes more until the swiss chard is wilted.  Remove from heat and stir in the red wine vinegar.  Taste for seasoning and serve with sausages laid over the top.



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