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Smoky Sausage with Lentils
Smoky Sausage with Lentils

Lentils and sausage are on our list of quintessential fall foods: They’re hearty and earthy and just the sort of rustic ingredients we crave on a blustery day. Lucy Muellner and Erin Fitzpatrick share our sentiments. At their Long Island general store, Fork & Anchor, the fashionable duo serve this homey lentil dish among a selection of seasonal soups. They flavor the lentils simply with onion, garlic and herbs, then add a knob of butter to give the broth a velvety texture. Kielbasa sausage lends the stewlike dish substance and spice, and completes this quick and comforting weeknight meal.

Makes 4 servings

1 cup green lentils

6 whole cloves

1 yellow onion, peeled

4 garlic cloves, crushed

2 medium carrots, peeled and finely chopped (about ½ cup)

3 tablespoons unsalted butter

2 bay leaves

1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper

¾ pound kielbasa or other smoky sausage

Dijon mustard, for serving

1. In a colander, rinse the lentils under cold running water, then drain. In a medium saucepan set over medium-high heat, combine the lentils with 2¼ cups water and cook until the water boils, about 5 minutes. Meanwhile, press the cloves into the surface of the onion.

2. Reduce the heat to low and add the onion, garlic, carrots, butter, bay leaves and thyme. Season the lentils with salt and pepper, then cook, stirring occasionally and adding more liquid as needed, until the lentils are almost cooked through, about 15 minutes longer. Remove the onion from the saucepan and discard.

3. Add the kielbasa to the saucepan and cook, turning occasionally, until heated through, about 10 minutes. Remove the sausage, cool slightly and slice into ½-inch rounds.

4. Remove the bay leaves and garlic from the saucepan and discard. Season the lentils with additional salt and pepper, if needed. Divide the lentils and sausage among four bowls. Serve immediately with the mustard.

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