Sausage with Garlic Lentils (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 34 Minutes |
Ready In: 54 Minutes Servings: 4 |
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Ingredients:
1/2 pound lentils |
1 fresh bay leaf |
1 small onion, peeled and halved |
4 large cloves garlic, grated or minced |
1/3 cup extra-virgin olive oil |
8 fresh sausages, pork, chicken or lamb, hot or sweet |
1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped |
salt and freshly ground black pepper |
Directions:
1. Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
2. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
3. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
4. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.
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