The First (Of Probably Many) Lentil Experiments

Lentils definitely weren’t in my house growing up. A lot of rice, a lot of pastas, the occasional couscous type dish but lentils just weren’t around. Interestingly enough I just found out that Canada is the number 1 producer of lentils in the world. Lentils are also a large part of the bistro culture as they are a relatively cheap and easy to cook. Naturally I became interested and started a little experimentation. I have found that lentils are not only easy to cook but they hold flavor incredibly well, allowing them to take in liquids and seasonings in a similar way that rice does. I am not sure if lentils and I are best kitchen buddies yet but they certainly are a tasty and new experience for me.

This dish is derived from a classic bistro dish that uses a cured sausage for flavoring. I have substituted the cured sausage for fresh Italian sausage. Cooking everything together in one pan is a simple bistro technique that helps the building of flavor and hey.....less dishes are always a bonus.

Sausage on Braised Lentils

Ingredients:

Oil

1 large red onion, chopped fine

1 cup lentils, well rinsed twice and drained (a good choice is ‘du puy’ lentils but you can substitute other types there are about 10 different varieties available in most good grocery stores. If you use a different variety the cooking times might be a bit off, taste taste taste and you’ll be able to tell if they take less or more time)

2 cup stock (I used a simple chicken stock)

1 ½ cups water

Squirt of vinegar (I used a sweet balsamic, you don’t have to use much but it does make a difference)

4-6 good sausages of any type

Small handful of fresh herbs (pick a soft herb like savory, parsley or basil)

Method:

• Heat a small amount of oil on medium high in a frying pan just large enough to hold all of the sausages in a single layer.
• Add in the sausages and cook until nice and brown and caramelized on the outside. Remove to a plate saving the oil in the pan.
• Add in another splash of oil and the chopped onion. Cook for 4-5 mins until just starting to get soft.
• Add in the lentils and stir for 1 minute.
• Add in a ladle of the stock and deglaze the pan by scraping up all of the good sausage bits on the bottom.
• Add in the rest of the stock and the water, lower the heat to the point where you can bring the liquid to a steady simmer. Toss in a little pepper and salt, cooking for about 25-35 mins. Taste the lentils after 25 mins to see if they’re tender.
• Drain the lentils but reserve the cooking liquid. Return it to the pan and reduce for a few minutes until slightly thickened. Return lentils to the pan, stir in vinegar and top with the sausages and a lid for a few minutes until everything is nice and hot.
• Serve the sausage sliced on the lentils with a little herb sprinkled on top and some crusty, buttered bread.