Braised Lentils With Garlic Sausage Recipes

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SAUSAGE WITH GARLIC LENTILS



Sausage with Garlic Lentils image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

BRAISED LENTILS WITH GARLIC SAUSAGE



Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

  • Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
  • Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
  • Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED LENTILS WITH GARLIC SAUSAGE



BRAISED LENTILS WITH GARLIC SAUSAGE image

Yield 6

Number Of Ingredients 11

2 TBL oil
1 large onion
1 rib, celery
2 garlic cloves
2 pounds fully cooked port sausage
1 lb french green lentils, rinsed
5 sprigs thyme
1 tsp kosher salt-1/2 tsp pepper
red wine vinegar, to taste
2 TBL chopped parsley
dijon mustard for serving

Steps:

  • 1. Heat oil, slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic. Cook, stirring, until onions are translucent, about 10 minutes. 2. Add sausage lentils, thyme and enough water to cover. Season w/ s & P. Simmer partially covered, until lentils are tender, about 1 hour. 3. Season with vinegar and addl. s & p. Discard thyme, stir in parsley. serve warm.

ROASTED SAUSAGES WITH BRAISED LENTILS



Roasted Sausages With Braised Lentils image

The juices from the sausage give the lentils a lot of extra flavor. You can also add a splash of red wine with the stock for more flavor. I made this with black beans instead of lentils because it's what I had, and I also threw in some zucchini and squash. This is heavenly. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

olive oil or canola oil
4 -6 large lamb sausages or 4 -6 large Italian sausage
1 red onions or 1 yellow onion
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, crushed
1 cup dry green lentils
3 cups beef stock or 3 cups vegetable stock

Steps:

  • Preheat the oven to 350.
  • Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don't worry about cooking them through), setting aside on a plate once browned.
  • Add a little more oil to the skillet and saute the onion, carrot, and celery for 3 to 4 minutes, until softened.
  • Add the lentils and the stock and bring to a simmer.
  • Nestle the sausages back into the lentils and slide the skillet into the oven, then cook for 40 to 45 minutes, until the sausages are cooked through and the lentils are soft.

Nutrition Facts : Calories 170.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 3.6, Sodium 186.8, Carbohydrate 26.7, Fiber 10.5, Sugar 3.9, Protein 11.7

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

SAUSAGES BRAISED WITH LENTILS



Sausages Braised With Lentils image

A warming winter dish - lovely with mashed potato and a green vegetable. Puy lentils can be substituted for the black beluga lentils, but will need to cook for a little longer. The recipe also works well with pork or venison sausages.

Provided by Hawthorne

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb sausages
1 tablespoon olive oil
1 medium onion
1 stalk celery
2 medium carrots
2 garlic cloves
200 g black lentils
200 ml red wine
400 ml chicken stock
150 g mushrooms
1 stalk rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon red currant jelly

Steps:

  • Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
  • Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
  • Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
  • Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
  • Cover and simmer for 30 minutes until the lentils are fully cooked.
  • Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
  • Stir in the redcurrant jelly, and season to taste.

Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 3, Sodium 473.9, Carbohydrate 46.1, Fiber 17.1, Sugar 8.8, Protein 17

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