Sausage & Lentils

 

The flavour profile of this dish is traditional French even if they wouldn’t be impressed with my use of canned lentils. If you have the time, by all means, boil your own lentils in stock and the end result will be even more impressive. Using a good quality pork sausage in place of beef would be an excellent twist as well.

Time: 30 minutes

Serves: 6

Ingredients:

2 teaspoons extra-virgin olive oil

1 pound fresh beef sausages

1 onion – chopped

4 shallots – chopped

2 teaspoons fresh thyme – finely chopped

19 ounce can lentils – rinsed and drained

¼ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

8 cups mixed baby greens such as kale, spinach and chard

 

Preparation:

Place a heavy pan over medium heat and add the olive oil.

Once the oil is hot, place the sausages in the pan turning occasionally for ten minutes or until evenly browned. Remove the sausages and set aside.

Add the onion and shallots to the pan, stirring occasionally for five minutes.

While the onion and shallot are cooking, slice the sausages on the diagonal.

Add the sausages, lentils, thyme, salt and pepper to the pan along with the onions and shallots. Cook, stirring occasionally for five more minutes. Remove the mixture from the pan and set aside to keep warm.

Place the greens in the pan and sauté for five minutes.

Plate the greens next to the sausage mixture and serve immediately.

Get the PDF and nutrition info