Lentils With Garlic Sausage Recipes

SAUSAGE WITH GARLIC LENTILS

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

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.

LENTILS WITH GARLIC SAUSAGE

Steps:

• In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
• Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
• In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.

FRENCH LENTIL SOUP WITH GARLIC SAUSAGE

Steps:

• Heat oil in a large pot over medium heat.
• When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes.
• Add the garlic, sausage, and thyme; cook 1 minute.
• Add the stock, bay leaves, and bring mixture to a simmer over high heat.
• Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes.
• Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor.
• Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor.
• Stir the pureed mixture into the pot; this will thicken the soup slightly.
• Taste soup and season with salt, as needed.
• To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.

SAUSAGE WITH GARLIC LENTILS

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.