with Sautéed Vegetables & Lamb Sausage
These grayish-green French lentils, also known as puy lentils, hail from Le Puy in France. The volcanic soil of Le Puy imparts a peppery flavor to the lentils, making them an excellent pairing for fresh lamb sausage. When sautéed together with a summer tomato and some petite carrots, it all becomes a fresh and satisfying summer meal.
- 1/2 Cup French Lentils
- 10 Ounces Lamb Sausage
- 4 Ounces Baby Carrots
- 2 Stalks Celery
- 1 Bunch Cilantro
- 1 Onion
- 1 Tomato
- 2 Fresh Bay Leaves
- 1/4 Teaspoon Smoked Paprika
- 1 Lemon
- 1/4 Cup Feta Cheese, Crumbled
Cook the lentils:
Heat a small pot of water to boiling on high. When it boils, add the lentils. Reduce the heat to medium-low and gently simmer for 20 to 23 minutes, or until the lentils are cooked through. Drain thoroughly and rinse under cold water.
Prepare your ingredients:
While the lentils cook, wash and dry the fresh produce. Cut the carrots in half lengthwise. Slice the celery. Cut the long stems off the cilantro. Peel and medium dice the onion. Cut the tomato into large chunks.
Cook the sausage & vegetables:
In a large pan, heat a little olive oil on medium until hot. Add the sausage, onion, celery, carrots, and bay leaves. Cook 9 to 11 minutes, stirring the vegetables and turning the sausage to ensure it browns on all sides and is cooked through. Transfer the sausage to a cutting board to rest.
Add the tomato:
Add the tomato and smoked paprika to the pan with the vegetables. Season with salt and pepper. Cook about 2 minutes, stirring occasionally until the tomato softens slightly.
Add the lentils:
Add the cooked lentils and the juice of half the lemon. Season with salt and pepper to taste
Plate your dish:
Discard the bay leaves. Slice the sausage in half on an angle. Divide the lentil and vegetable mixture between 2 plates. Top each plate with half the sausage. Garnish with the cilantro and feta cheese. Serve with lemon wedges. Enjoy!