Bistro lentils with sausage

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PREP TIME

20 min

Makes

6 servings

* PLUS Cooking time: 35 minutes

Ingredients

  • 3 1/2 cups chicken or vegetable broth , or bouillon
  • 1/2 tsp dried thyme leaves
  • 1 1/2 cups uncooked green lentils , rinsed
  • 2 tbsp olive oil
  • 1 cup diced red onion
  • 3 garlic cloves , minced
  • 2 carrots , peeled and diced
  • 1 cup diced fennel , or celery
  • 1 red bell pepper , diced
  • 2 tbsp balsamic vinegar
  • 250 g smoked sausage , such as kielbasa
  • freshly ground black pepper

Instructions

  • 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)

  • Calories
  • 381,
  • Protein
  • 21.6 g,
  • Carbohydrates
  • 38.7 g,
  • Fat
  • 16.3 g,
  • Fibre
  • 7.9 g,
  • Sodium
  • 889 mg.

Here’s a great make-ahead dish–serve it with a robust red wine.