Lentils with Garlic Sausage |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) extra-virgin olive oil |
1 pound(s) french garlic sausage or kielbasa, cut into 3/4-inch pieces |
2 leeks, white and tender green parts only, thinly sliced |
1 large carrot, diced |
3 clove(s) garlic, minced |
1 1/2 cup(s) french green lentils |
3 thyme sprigs, 1 rosemary sprig and 1 fresh bay leaf, tied in a bundle |
salt |
1/2 cup(s) hazelnuts |
2 tablespoon(s) dijon mustard |
1 small head(s) of escarole, chopped |
1 tablespoon(s) chopped parsley |
Directions:
1. In a large, heavy Dutch oven, heat 2 tablespoons of the olive oil. Add the garlic sausage and cook over moderately high heat, stirring, until browned, 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
2. Add the leeks, carrot and garlic to the Dutch oven and cook over moderate heat until softened, about 7 minutes. Add the lentils, herb bundle and 5 cups of water and bring to a boil. Season with salt and simmer over low heat, until the lentils are tender, about 35 minutes. Discard the herb bundle.
3. Meanwhile, preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then transfer the nuts to a kitchen towel and rub off the skins. Coarsely chop the nuts.
4. In a small bowl, combine the mustard with the remaining 2 tablespoons of olive oil. Add the escarole to the stew and cook until wilted, 6 minutes. Stir in the sausage and cook until hot. Transfer the stew to bowls and drizzle with the mustard oil. Garnish with the nuts and parsley and serve.
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