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Sausages and Lentils with an Herb relish

dclarkabal
a great flavor dish that comes together pretty quickly and all in one pan
Course dinner
Servings 4 servings

Ingredients
  

Sausage and Lentils

  • Tablespoons extra virgin olive oil
  • 6-8 sausage links
  • 1 onion finely chopped
  • ½ stalk celery finely chopped
  • 1 medium carrot peeled and finely chopped
  • ¼ pound pancetta
  • 2 cups chicken stock
  • cups dry white wine
  • 1 clove garlic minced
  • 2⅓ cups lentils
  • 2 bay leaves
  • Kosher salt and black pepper

Relish

  • 4 cups soft herbs leaves such as parsley, basil, mint, chives or a mix of what you have on hand
  • Tablespoons capers drained and rinsed
  • 2 cloves garlic minced
  • ½ teaspoon Dijon mustard
  • 7 Tablespoon extra virgin olive oil

Instructions
 

Sausage and Lentils

  • Heat the olive oil in a sauté that can go into the oven and has a lid. Brown the sausages all over. they do not need to cook through just brown for now; remove and set aside. Add the onions, celery, carrot and the pancetta to the pan and sauté until the pancetta is browned. In a measuring cup; mix the stock and wine.
  • Add the garlic and lentils to the pan along with the bay leaves and toss with the vegetables. Add the 2¼ ups of the stock and wine mixture and bring to a boil, season with salt and pepper and add the sausages back to the pan. Transfer to the oven.
  • Cook uncovered for 15 minutes, stir and add the rest of the stock mixture, cover and bake for 25-30 minutes. The lentils should be tender and the liquid mostly absorbed. Taste for seasoning adjust if needed.

Relish

  • either chop the herbs and capers finely or mix them with the other ingredients in a food processor and whip them together. Taste for seasoning.