Dec 17, 2006
Sausages with Lentils
- olive oil
- 1/2 onion, minced
- salt
- 250 g Puy Lentils
- 1 clove garlic, crushed
- 4 italian sausages
- 50 ml red wine
- 25 ml water
- 2 tbsp minced parsley
- Put 1 tbsp of olive oil in a dutch oven. When it is warm add the onion and sprinkle in some salt.
- Cook on low for about 5 minutes. Add the lentils and stir well.
- Cover generously with cold water. Bring to a boil and then cover and simmer for about 30 minutes, until cooked and most of the liquid is absorbed.
- Heat a heavy skillet and add 1 tbsp of olive oil. Add the garlic and cook 2 minutes. Add the sausages and brown on all sides for about 5 minutes.
- Add the wine and water and simmer 15 minutes. Check seasoning.
- Serve the lentils with the sausages and the liquid, sprinkled with the parsley.
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