French Lentils  with Sautéed Summer Vegetables & Lamb Sausage

French Lentils

with Sautéed Summer Vegetables & Lamb Sausage

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From the Test Kitchen

This beautiful dish gets its light, summery flavor from a combination of fresh lamb sausage and French lentils. The delicious legumes we’ve selected for this dish are grown in Le Puy France, which is famous not only for it’s delicate lace, but also for its rich, sweeping (and incredibly fertile) volcanic soil. Unique nutrients in the soil impart a peppery flavor to the lentils making them the perfect, seasonal companion to petite carrots and fresh, juicy tomatoes.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
French Lentils  with Sautéed Summer Vegetables & Lamb Sausage
Title
  • ½ cup French Lentils
  • 10 oz Lamb Sausage
  • 4 oz Baby Carrots
  • 2 stalks Celery
  • 1 bunch Cilantro
  • 1 Onion
  • 1 Tomato
  • 2 Fresh Bay Leaves
  • ¼ tsp Smoked Paprika
  • 1 Lemon
  • ¼ cup Feta Cheese, Crumbled
Cook the lentils:
1 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:
2 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:
3 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:
4 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:
5 Add the lentils:
Add the cooked lentils and the juice of half the lemon. Season with salt and pepper to taste
Plate your dish:
6 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!

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Cook the lentils:
1 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.
2 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.
Prepare your ingredients:
Cook the sausage & vegetables:
3 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.
4 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 tomato:
Add the lentils:
5 Add the lentils:
Add the cooked lentils and the juice of half the lemon. Season with salt and pepper to taste
6 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!
Plate your dish:
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