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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Cold weather food. Ingredients:
2 cups dried lentils, rinsed and picked over |
1 tablespoon salt |
1 medium onion, studded with |
2 whole cloves |
1 bay leaf |
1/2 teaspoon dried thyme or 1/2 teaspoon dried rosemary |
10 -12 links sweet italian sausage or 10 -12 links hot italian sausage |
2 tablespoons butter |
1 large onion, chopped |
black pepper, to taste |
1 cup dry red wine |
Directions:
1. In a large soup pot, combine the lentils, salt, studded onion, and thyme with enough water to cover.
2. Bring to a boil; lower heat to low, cover, and simmer about 45 minutes or until the lentils are tender but not mushy; stir occasionally to prevent sticking (watch lentil carefully since they might stick once they've absorbed most of the water).
3. Drain in a colander.
4. Just before the lentils have finished cooking, arrange the sausages in large skillet; prick well with a fork; add enough water to cover; bring to a low boil; poach for 5 minutes and transfer to a plate.
5. In a medium-size skillet, let the butter melt over medium heat; add in the onion; stir/saute for 5 minutes then remove from heat.
6. Arrange half the sausages in the bottom of a greased 2 1/2 quart casserole dish; scatter half the lentils over the sausages; then spoon half the onion over the top.
7. Season to taste with salt and pepper.
8. Layer the remaining lentils over the onion, then layer the remaining onion; arrange the remaining sausages on top.
9. Pour on the wine, and bake in a 350° oven for about 30 minutes or until the sausages are nicely browned.
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