Green Lentils & Garlicky Sausages
From Bistros and Brasseries
Hands on time: 5 minutes
Cooking time: 40 minutes
1 tbsp olive oil
1 large shallot, minced
1 cup Du Puy (green lentils), rinsed & drained
1 cup chicken stock
2½ cups water
Salt & pepper to taste
½ tsp sherry vinegar
½ lb French garlic sausage (I actually used 4 garlicky lamb sausages)
¼ cup Italian/flat leaf parsley
1. Heat the olive oil in a 3 quart saucepan on medium high heat until shimmering but not smoking. Add the minced shallots and stir until fragrant (3-4 minutes).
2. Add the lentils and stir for 1 minute. Add the stock and water and bring to a boil, then lower the heat and let simmer. Add the salt & pepper and cook, uncovered, stirring occasionally for 25-35 minutes – until the lentils are tender.
3. Drain the lentils and reserve the cooking liquid. Return the liquid to the saucepan and reduce by half (about 5 minutes). Return the lentils to the liquid, adjust the seasoning with salt & pepper, add the vinegar and turn off the heat. Cover and set aside.
4. In the meantime cook the sausages (The book calls for poaching, steaming or microwaving. I prefer to grill mine for 5 minutes per side). Slice the sausages into ½” rounds.
5. To serve, either divide the lentils on individual serving plates or one large platter and arrange the sausages on top. Garnish with parsley and serve.