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2 oz smoked bacon, thinly sliced crosswise
1 T unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 sprigs flat-leaf parsley
4 sprigs thyme
2 fresh bay leaves
12 oz. green Puy lentils, rinsed and drained
2 t Dijon mustard
1 t red wine vinegar
8 fresh pork sausages, such as sweet Italian
1 c white wine
1 T extra-virgin olive oil

Cook bacon in a 2-qt saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5-1/2 c water. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.

Meanwhile, bring sausages, wine, and 1 c water to a boil in a 12" skillet over high heat. cook, turning sausages occasionally, until liquid has evaporated, 12-15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6-7 minutes. Serve the sausages over the lentils.