Here’s a great make-ahead dish–serve it with a robust red wine.
Bistro lentils with sausage
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- 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
- 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)
- 21.6 g,
- 38.7 g,
- 16.3 g,
- 7.9 g,
- 889 mg.