Since the carrots are cut into large pieces, this hearty one-pot meal has a rustic look. Serve it with crusty peasant bread to sop up the rich juices. Not wild about smoky flavors? Swap smoked sausage with links of your favorite chicken sausage. A good-quality, at least slightly hot mustard from France, Germany, or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
1 pound lentils (about 2 1/3 cups)
1 quart water
1 1/4 teaspoons salt
1 bay leaf
1 teaspoon dried thyme
1 pound smoked sausage, cut diagonally into 3/4-inch slices
3 tablespoons chopped fresh parsley
How to Make It
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the lentils, water, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.
Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.
Cooking Lentils: Because salt retards the cooking of legumes, the general wisdom is not to add it until they're almost done. Lentils, however, tend to overcook and fall apart all too quickly, so we put the salt in at the outset.
Wine Recommendation: Tokay Pinot Gris is one of the few white wines big enough to partner dishes that might ordinarily call for a red. Here its full body is more than a match for the sausage, while its nutty notes intriguingly echo the lentils.
Quick From Scratch One-Dish Meals
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Don't know it was because I doubled the carrots and halved the meat (used veggie sausage for vegetarians in family), but this seemed very bland to me. Ironically, my carnivore husband liked it more than everyone else. Def. liked the mustard. Maybe I just need to experiment more with the seasoning next time.
Really good recipe! Loved the way the flavors combine on this. I can't think of anything I'd do differently other than add a bit of pepper. I would be interested in another condiment other than the dijon though since I didn't care for that pairing.
We all loved this dish - children included. And I love the fact that it was on the table in 35 minutes!
Why 5 stars? Easy, fast, delicious and a nice presentation. Add a salad and a dessert and serve it to company. We used parsnips instead of carrots (they're creamier), otherwise made as written. ***Don't skip the mustard (we used a store brand sweet & spicy stone ground) - it really added a lot of flavor and interest.
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