Lentils with Garlic Sausage and Sage Recipe by Mangia
Lentils with Garlic Sausage and Sage
Lentils and sausage is a classic combination. We especially like to use French green lentils here, which have, in fact,only a slight green tint to them. They are smaller than their cousins, brown lentils, and their taste is somewhat grassy, the reason to try them. Look for them in specialty markets.
From a purely practical point of view, lentils, unlike beans, do not need to be soaked in advance of cooking. They also cook in about half the time. This makes a luscious weekend meal, with soup and a great bread.
Ingredients
- 3 pounds kielbasa
- 8 ounces French green lentils lentilles du Puy
- 2 cups water
- 1 medium onion
- 3 garlic cloves
- 1 carrot
- 1 stalk of celery
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh sage leaves or ½ teaspoon dried
- Freshly ground black pepper
- 1 teaspoon salt
Instructions
- Select a stockpot large enough to hold the sausage, and fill halfway with water. Add the sausage and bring the water to a boil. Lower the heat and simmer the sausage for 1 hour. Let cool in the water.
- Put the lentils in a saucepan with the 2 cups of water. Bring the water to a boil; then simmer just until tender, about 20 minutes. Do not overcook; the lentils should be somewhat firm to the bite, not mushy. Drain in a colander and let cool. The lentils can be cooked 1 day in advance; when cool, cover and refrigerate.
- Peel, trim, and finely dice the onion. Peel, trim, and chop the garlic. Peel and cut the carrot into one-quarter-inch dice; cut the celery in the same manner.
- In a large skillet, heat the olive oil. Add the carrot, celery, onion, and garlic and cook over medium-low heat, stirring, until the onion is wilted. Add the sage and continue cooking until the vegetables are tender, about 20 minutes. Set aside.
- In a large bowl, combine the lentils with the sautéed vegetables, tossing to combine well. Add a few grinds of pepper and the salt and adjust the seasonings to taste. Mound the lentils on a serving platter. Slice the garlic sausage into one-quarter-inch-thick rounds and arrange on top of the lentils. Best served within 2 hours of finishing.
