Sausage with Garlic Lentils

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I made the recipe using red lentils. That's what I had on hand. They came out so mushy. The taste with the oil was nice but the texture was wrong. I made them instead with a risotto. It was a last minute save dinner kind of thing. Loved the sausage! Will try again with lentils from recipe.

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So sorry, I usually love Rachael's recipes, but this one was a disappointment. The lentils were awfully bland--the onion and bay leaf used during cooking just didn't seem to permeate the lentils, so the only flavors were raw garlic and parsley and all that oil. I had to add more salt than I usually do in order to make it palatable, and I prefer not to do that because of health issues. The next day I turned the leftover lentils into soup, using the usual base of onions, celery and carrot, some oregano, chicken stock, a blob of tomato paste, pepper and balsamic vinegar, along with the sliced leftover sausages. The soup was delicious.

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Rachel's method of cooking the sausage worked perfectly! I used Turkey Bratwurst actually - and it was absolutely wonderful! The lentils in the garlic oil were simply fabulous - everyone wanted seconds!!

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This is so simple and a good way to get the kids to eat lentils. I served with rice and made two different kinds of sausages. Really good.