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Sausage and Lentils

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Sausage and Lentils

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Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 8

Ingredients

  • 1 pound Puy lentils
  • 6 cups chicken stock
  • 1/2 onion, peeled
  • 1 bunch thyme
  • 4 - 6 fresh, fat sausages from the butcher
  • 1 tablespoon butter
  • 2 shallots, minced
  • 1/4 cup walnut oil (or olive oil)
  • salt and pepper

Directions

  1. Put the lentils in a saucepan with the stock, onion, and thyme. Bring to a boil and simmer uncovered until cooked al dente, 25 to 35 minutes. If there is still a lot of liquid once the lentils are tender, drain it off. Pluck out and discard the aromatics.
  2. Bring another pot of water to boil for the sausages. Prick the sausages with a fork to prevent them from bursting, add them to the boiling water, and cook them until they’re done. This will depend on the type of sausages. Melt the butter in a skillet and gently sauté the shallots until translucent. Add the lentils and reheat. Add walnut oil to moisten, and season with salt and pepper. When the sausages are done, slice them and serve them fanned atop a bed of lentils.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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