Sausage with Garlic Lentils

  • Level: Easy
  • Total: 1 hr 9 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 34 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
  3. 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.
  4. 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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