This is a tasty budget friendly meal and it is ready in under an hour. After all the over the top food eaten during the holidays, I am happy for a simpler, lighter meal this week. For a vegetarian version, skip the sausages and serve over cooked brown rice.
Lentils with Sausage
2 Tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery stalk, diced
4 cloves garlic, minced
1 tomato, chopped
2 cups green lentils
6 cups water
1 tsp salt
6 Italian sausages
Additional olive oil for drizzling
Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic. Stir gently without browning for about 5 minutes, the heat will brighten the flavours and colours. Add the tomato and stir a few minutes longer, 10 minutes in total.
Add the lentils and stir for a few moments, evenly coating each seed with a thin film of oil. This will help the lentils stay distinct. Pour in the water and toss in the salt. Increase heat to high, and, stirring gently, bring the works to a full, furious boil. Reduce heat, lowering the pace to a slow, steady simmer. Cover and continue cooking until the lentils cook through and tenderize, about 30 minutes.
As the lentils simmer, cook and brown the sausages in frying pan. When they’re done transfer the sausages and any liquids or brown bits to the lentils in their pot. Alternatively, you could simply submerge the raw sausages in the simmering lentils. By the time the lentils are done, the sausages will have cooked through.
Cut the bread into long, thin slices and toast, bake or grill until lightly browned and delicious.
When the lentils are done, serve them with the sausages and crisp bread. Feel free to slice the sausages or simply serve them whole. Drizzle the works with olive oil, too. Enjoy!