Braised Lentils With Garlic Sausage
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil
- 1large white onion, peeled
- 1celery rib, sliced
- 2garlic cloves, peeled; 1 finely chopped, 1 halved
- 2pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1¼-inch thick
- 1pound French green lentils, rinsed
- 5sprigs fresh thyme, tied with kitchen string
- 1teaspoon kosher salt, plus additional
- ½teaspoon freshly ground black pepper, plus additional
- Red wine vinegar, to taste
- 2tablespoons chopped fresh parsley
- Dijon mustard, for serving
Nutritional analysis per serving (6 servings)
760 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 53 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 43 grams protein; 1186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
- Step 2
Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
- Step 3
Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
- Fully cooked sausage, which is traditionally used in dishes like cassoulet, is sold at specialty markets or online at dartagnan.com. Or, substitute other cooked sausage.
Private Notes
Comments
I’ve made this twice now and it’s delicious! I added a diced carrot and used a mild pork sausage, fully cooked, that I found at my local Sprouts market. I think it’s similar to French garlic sausage but that’s only a guess. I only used 1 pound of sausage, I think 2 pounds would be way too much!
One of my favourite things I’ve made from here. Used honey garlic sausage and substituted black beluga lentils. So tasty and relatively easy to make. Cooked the sausage myself first.
One of the absolute favs. Used sweet Italian sausage w/ extra Garlic mixed in and used cajun mustard after the fact. Yum..
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