A good-quality, at least slightly hot mustard from France, Germany or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.
Tokay Pinot Gris is one of the few white wines big enough to partner dishes that might ordinarily call for a red. Here its full body is more than a match for the sausage, while its nutty notes intriguingly echo the lentils.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
- 1 pound lentils (about 2 1/3 cups)
- 1 quart water
- 1 1/4 teaspoons salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 pound smoked sausage, cut diagonally into 3/4-inch slices
- 3 tablespoons chopped fresh parsley
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the lentils, water, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.
Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.
Because salt retards the cooking of legumes, the general wisdom is not to add it until they're almost done. Lentils, however, tend to overcook and fall apart all too quickly, so we put the salt in at the outset.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
864 calories; 43g total fat; 81mg cholesterol; 1832mg sodium; 76g carbohydrates; 37g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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