Sausage with Garlic Lentils

Total Time:
1 hr 9 min
Prep:
20 min
Inactive:
15 min
Cook:
34 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pound lentils
  • 1 fresh bay leaf
  • 1 small onion, peeled and halved
  • 4 large cloves garlic, grated or minced
  • 1/3 cup extra-virgin olive oil
  • 8 fresh sausages, pork, chicken or lamb, hot or sweet
  • 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
  • Salt and freshly ground black pepper
Directions

Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.

Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.


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