A little over a year ago I tried cooking lentils for the first time and it did not go so well. It seemed that no matter how long I cooked them they just did not soften. That put me off lentils for a while but recently I have been wanting to give them a second chance. I was thinking about doing a simple lentil dish with some vegetables and aromatics to show off the lentils. I was a bit worried that the lentils would be a bit plain and I remembered seeing a sausage and lentil dish that looked nice. I thought that some tasty sausage would rescue the meal if the lentils proved to be boring. I wanted some green vegetables in the meal and having recently enjoyed some sauteed Swiss chard I thought that it would round out meal perfectly.
The lentils smelled amazing while they were cooking. My fears of flavourless lentils were quickly thrown aside and I was eagerly awaiting for them to finish cooking. I made sure to test the lentils a few times around when they were supposed to be done to make sure that I caught them when the were al dente. The lentils turned out really well. They smelled great, were full of flavour, and I enjoyed their texture. The sauteed Swiss chard and Italian sausage finished the meal off nicely. I was using up some leftover sausage from my freezer and the sausage ran out before the lentils and Swiss chard so I enjoyed the leftovers with a fried egg on top for breakfast. I am now looking forward to cooking with lentils again.
Sausage on Lentils and Greens
- 1 tablespoon oil
- 1 clove garlic (chopped)
- 1 small onion (chopped)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- 1 cup dry lentils
- 1 bay leaf
- ~2 cups water (or broth or stock)
- salt and pepper to taste
- 1 teaspoon oil
- 2 links Italian sausage
- 1 handful parsley (chopped)
- Heat the oil in a pan.
- Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
- Add the lentils and bay leaf and cover in water.
- Simmer covered until the lentils are al dente, about 20-30 minutes.
- Season the lentils with salt and pepper.
- Heat the oil in a pan.
- Add the sausage and cook until golden brown on all sides and fully cooked.
- Slice the sausage and serve over the lentils
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Sauteed Swiss Chard
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Italian Lentil and Chestnut Stew
Chicken and Chanterelles on Spinach and Wild Rice
Cajun Red Beans and Rice