Italian Sausage With Lentils
I usually get stuck in the pattern of serving Italian sausage, sweet or hot, with a red sauce and some pasta. After all they are Italian. If you are cutting back on carbs or if you are just looking for an alternative preparation this one is pretty good and fast.
- 1 pound Italian sweet or hot sausage, about 3 or 4
- 1 cup green lentils
- 1/2 medium red onion
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 1 bay leaf
- 2 or 3 sprigs fresh thyme, or 1 teaspoon dried
- 2 cups chicken stock
- 1 tablespoon olive oil
- kosher salt
There are two ways to prepare the sausage. You can grill them for about 20 to 25 minutes, or alternatively you can brown the sausage on one side in a cast iron skillet, for about 5 minutes, turn the sausage and then place in a 350 degree oven for about 30 to 35 minutes.
Meanwhile cut the onion, celery, and carrot into a medium dice, and cut the garlic into a fine dice or press through a garlic press. In a small saute pan heat the olive oil. Once the oil is heated add the onion, celery, carrot, and bay leaf. Saute until the onion begins to wilt about 5 minutes. Add the garlic and heat for about 1 minute. Add the lentils, the chicken stock and the sprigs of thyme to the pan. (You can remove the thyme leaves from the stems if you like but I find that they fall off during the cooking process and you can remove the stems when you are through. Yes, I am lazy.) Add a bit of kosher salt and two turns from the pepper mill. Bring the mixture to a simmer, cover and allow to simmer for about 20 to 25 minutes. The lentils should be al dente and not mushy when you are through.
Place the lentils on the plate and top with the Italian sausage.
How easy is that?