Italian Sausage and Lentils Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Italian sausages - 6 (about 1 1/2 pounds) | ||
| Large onion - 1, chopped | ||
| Garlic | 1 Clove (5gm), mashed | |
| Lentils | 12 Ounce | |
| Water | 2 1/2 Cup (16 tbs) | |
| Whole bay leaf - 1 | ||
| Marjoram leaves, thyme leaves, and oregano leaves - 1/8 teaspoon each, crumbled | ||
| Turnips - 3 cups, cut in 1/3-inch-thick slices | ||
| Tomatoes | 1 Can (10oz) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
MAKING
1. In a Dutch oven melt butter over medium heat.
2. Add sausages and brown on all sides.
3. Drain out and reserve.
4. To the pan add onion and garlic and saute for 5 minutes.
5. Halve the sausages and add to the pan.
6. Add lentils, water, bay, marjoram, thyme, and oregano.
7. Cover and simmer for 30 minutes.
8. Mix turnips, tomatoes, and wine to Dutch oven.
9. Cook over simmering heat for 40 minutes until lentils are just tender.
10. Mix half the parsley.
11. Transfer into serving bowl.
SERVING
12. Sprinkle remaining parsley on top.
1. In a Dutch oven melt butter over medium heat.
2. Add sausages and brown on all sides.
3. Drain out and reserve.
4. To the pan add onion and garlic and saute for 5 minutes.
5. Halve the sausages and add to the pan.
6. Add lentils, water, bay, marjoram, thyme, and oregano.
7. Cover and simmer for 30 minutes.
8. Mix turnips, tomatoes, and wine to Dutch oven.
9. Cook over simmering heat for 40 minutes until lentils are just tender.
10. Mix half the parsley.
11. Transfer into serving bowl.
SERVING
12. Sprinkle remaining parsley on top.
Chef
