Bistro lentils with sausage
This article has not been rated yet.
* PLUS Cooking time: 35 minutes
3 1/2 cups
, or bouillon
1 1/2 cups
, peeled and diced
, or celery
, such as kielbasa
freshly ground black
In a large saucepan set over high heat, bring broth to a boil. Add thyme and lentils. Reduce heat to medium-low, cover and simmer until lentils are just tender but still hold their shape, from 30 to 35 minutes.
Meanwhile, heat oil in a large frying pan set over medium heat. Add onion, garlic, carrots and fennel. Stir often for 8 minutes. Add red pepper. Stir often just until tender, about 2 minutes. Stir in vinegar, then remove from heat. Cut sausage into 1/2-inch (1-cm) chunks and add along with vegetables to lentils in saucepan. Cover and cook until sausage is hot, about 5 minutes. Add more broth or water, if needed, to prevent lentils from sticking. Stir in pepper to taste. This dish will keep well for 3 days in the refrigerator and can be frozen for up to 3 months.
Nutrition (per serving)
Here’s a great make-ahead dish–serve it with a robust red wine.