Best Sausage With Garlic Lentils Recipes

LENTILS WITH GARLIC SAUSAGE

Lentils With Garlic Sausage image

Adapted from Food & Wine, Oct 2011. A very easy, comforting dish for a cool evening. I'd serve this with a nice loaf of crusty bread and a glass of red wine.

Provided by IngridH

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 lb garlic sausage or 1 lb kielbasa, cut into 3/4 inch pieces
2 leeks, white and light green parts only sliced thinly
1 carrot, diced
3 garlic cloves, minced
1 1/2 cups green lentils
3 fresh thyme sprigs
1 rosemary sprig
1 bay leaf
salt
pepper
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon parsley, chopped

Steps:

In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.

BRAISED LENTILS WITH GARLIC SAUSAGE

Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

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