Lentils & Sausages

by Heather on March 2, 2010

I am officially back this time, promise! Alex is done with his month of vacation, so things are finally back to normal-ish. We took a trip up to Seattle to see my family, and my plan was to make some dinners and treats and blog from there, but that never happened :( We were too busy remodeling my sister’s old room- it turned out awesome, although I think I pushed myself a bit too much!

Saturday night after we flew in, Alex went through my Apples For Jam cookbook and decided he wanted me to try this dish. So, off we went to Whole Foods to get all the ingredients. It was my first time ever buying fresh sausages from the meat market, and it will definitely not be my last! We tried the mild pork and chicken & apple sausages- both are excellent and I can’t wait to try more flavors.  As we were on the way to Target after getting groceries, I realized we forgot to get the dried green lentils- a definite essential of the recipe. Of course, Target had no dried lentils, so Alex suggested trying a can of lentil soup. So we did, and it worked beautifully. My adapted directions are listed below.

Lentils and Sausages, adapted from Apples For Jam

1 can plain lentil soup

About 4 tablespoons olive oil

1 small red onion, chopped

1 small carrot, peeled and chopped

1 celery stalk, chopped

1 clove garlic, minced


2 Italian sausages (I used 1 mild pork and 1 chicken apple)

3 tablespoons chopped fresh parsley

Heat about 2 tablespoons of olive oil in a heavy-bottomed pan and saute the onion over medium-low heat for a few minutes until it is lightly golden and softened. Add the carrot, celery and garlic, and saute for another couple of minutes to soften them all. Add the lentil soup, coating the mixture well. Season with salt and bring to a boil, then lower the heat slightly. Cook uncovered for about 20 minutes, until there is a little liquid left in the pan.

Meanwhile, prick the sausages here and there. Fry them in 1 1/2 tablespoons of oil in a nonstick frying pan until they are golden brown on all sides, adding more oil if needed. Make sure they are cooked through. When the lentils are done, stir in the parsley and add the sausages. Taste for salt, heat through another minute or two, and then serve.

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