Sausage & Lentils: Bringing Emeril to a potluck

To celebrate the completion of over 50 hours of volunteer training, my class contributed to a potluck dinner earlier this evening.  I found this recipe while searching for ways to use a pound of lentils.  This recipe is comforting and flavorful and I look forward to eating leftovers for breakfast, lunch, and dinner over the next few days.

I doubled the recipe, which provided more than enough for about 14 people.  I browned fresh links of sweet and spicy Italian sausage from the Wedge Co-op, which tasted saltier than average.  Therefore, I did not add any salt to the recipe and used only a small handful of bacon.  The seasoning level was perfect after an hour of simmering.

I enjoyed eating this meal with slices of crusty bread, Maille whole grain Dijon mustard, and a splash of red wine or balsamic vinegar.

Emeril’s Old Fashioned French Sausage with Vegetables, Lentils, and Mustard





Ingredients

3 slices of bacon
1 lb of sausage
1/2 cup of diced onion
1/4 cup diced fennel bulb
1/4 cup diced carrots
1 tea. minced garlic
1 bay leaf
8 oz. of lentils
2 sprigs fresh thyme
1, 14.5 oz. can of diced tomatoes and their juices
3 cups of low-sodium chicken stock
Honey*
Fresh parsley*
Whole grain mustard
Crusty bread
Vinegar*


Directions

• Crisp bacon in a pan and set aside.

• Cut sausages into halves of thirds.  Brown sausages, cut side down, until golden.  Remove and set aside.

• Add onions, fennel, and carrots to saucepan and cook, stirring occasionally for 3 minutes

• Add garlic and bay leaf. Saute until fragrant for about 30 seconds.

• Add the lentils and stir to coat in the fat. Toast for a few minutes.

• Return browned sausages to the pan.  Stir in thyme, tomatoes, chicken stock, and a small drizzle of honey.  Bring to a boil.

• Reduce to a simmer for about 55 minutes or until lentils are tender and soak up most of the liquid.    

• Remove bay leaf and thyme stems and sprinkle with bacon and a handful of chopped parsley.  You could also add some chopped fennel fronds.

• Serve with with mustard and crusty bread.