Sausages with Lentils

Well, the weather here in Oregon finally realized that it's almost June and started to behave the way it should. No, I'm not saying that it's scorching hot over here, but you know... the perfect upper-70s. Quite pleasant. Finally I have time to do some serious hiking. Like our most recent hiking trip to Dog Mountain over on Washington side of Columbia River Gorge. It's the most popular trail if you want to see thousands & thousands (& thousands) of spring flowers.

I haven't been shopping for a while (it happened before and I'm sure there are many more times to come). But at our house you can never say out loud that there is no food around and nothing to eat. My fridge might be on the empty side with no fresh produce lurking around but my freezer and pantry always have something that can be thrown together for quite the delightful and quick supper. Quick is the important word here, especially when you get home exhausted after 7 mile trek through steep terrain. We're a sort of on a budget, so stopping somewhere on the way home was kinda out of question when you have all the ingredients to cook with ready, sitting & patiently waiting for you at home and the dish takes literally 30 minutes to prepare.

I found another food blog challenge to join... This time Susan's My Legume Love Affair (Eleventh Helping), this month hosted by Lori Lynn @ the wonderful Taste With The Eyes blog.

Sausages with Lentils

Adapted from Nigella Bites by Nigella Lawson

Flavorful & satisfying - those 2 words describe this the best.

3 - 4 TBSP olive oil, divided

1 onion, chopped

2 cups of lentils (either regular brown or green French lentils)

1 garlic clove, peeled & smashed

8 smaller or 4 bigger sausages (I used 4 fat Chicken & Apple sausages)

1 glass of good red wine

1/2 cup water

salt & pepper

parsley, chopped

 

To cook the lentils, heat 2 - 3 TBSP of oil in a medium saucepan (one with lid) and add chopped onion. Sprinkle with salt (prevents browning) and cook till soft. Add lentils, stir and cover generously with cold water. Bring to boil, cover and let simmer 30 minutes or until cooked & most of the liquid is absorbed.

When the lentils are nearly ready, heat a heavy-bottom frying pan with the rest of the oil. Add the smashed garlic clove and cook for a few minutes. Add sausages and brown them on all sides. Then pour in the wine & water, cover the pan (with lid or tin foil) and cook for about 15 minutes. Using a fork, mash the soft garlic clove into the sauce. Taste for seasoning.

To serve, pour the sausages & their "gravy" over the lentils, sprinkle with parsley and dig in.

Comments

[Lori Lynn @ Taste With The Eyes]

Hi Andrea!
That does sound good. Great addition to MLLA.
Good luck with your new blog. it looks great.
Lori Lynn

[Jane]

Hi, it's me, Jane again.
Since you offered to field my questions, (very nice of you since I have a ton!)one of my first questions is: do you have any English-version Czech recipes you could recommend? Or specific recipes? I'd love to try them out teach my kids more about our heritage!!

thanks,
Jane