A great combination of spicy and mild. You can also use regular Italian sausages. If you don’t want the spice, use any of the mild versions of chicken sausages.
Start to finish: About an hour
Ingredients
- 1 yellow onion, diced
- 2 carrots, small diced
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 ½ cups dry green lentils
- 1 quart chicken stock
- 1 ½ teaspoons fresh minced rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon Dijon mustard
- splash of red wine vinegar
- ½ teaspoon salt
- 1 package spicy chicken sausages, about 1 lb
Directions
- Heat the oil over medium heat in a large pot or dutch oven. Add the onion and carrots.
- Also, preheat oven to 425 degrees.
- Saute for five minutes, stirring frequently, then add the garlic and continue sautéing for another two minutes.
- Add rosemary, thyme, bay leaf, and lentils. Mix well then add the stock. Bring to a boil, reduce heat and simmer for about 25 minutes – until lentils have absorbed most of the liquid.
- While lentils are simmering, place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15-20 minutes, flipping midway through until crispy and golden.
- When lentils have cooked, stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.
- When sausages are crispy and lentils are cooked, place the sausages on top of the lentils in the pot to serve.
Prep Time: under 1 hour
Servings/Yield: 4 servings
Total Time: 1 Hour
