Sausage with Garlic Lentils
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1842
- Total Fat
- 174
- Saturated Fat
- 83
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 29
- Cholesterol
- 174
- Sodium
- 763
- Total: 1 hr 9 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 34 min
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.