I made Sausage With Garlic Lentils today, and they were good! I am (slowly) becoming a big fan of lentils and barley. I definitely want to branch out into other grains like quinoa. Actually, I’m not completely sure if they’re considered grains. I think they are.
But anyway, eventually I’ll start cooking with quinoa. But for now, I’m still trying to figure out what to do with lentils and barley. I definitely prefer barley (at the moment) but I am warming up with lentils. This recipe seemed so good, and it didn’t disappoint. Plus, you can’t go wrong with garlic or olive oil. I love that this particular recipe is for 1 person! I think I may need to spend some time flipping through that chapter, because it means no leftovers for a week.
Sausage With Garlic Lentils
Slightly Adapted From Rachael Ray’s Big Orange Book
- 1/4 pound lentils
- 1/4 cups olive oil, divided (3 tablespoons, 1 teaspoon, and 2 teaspoons)
- 1 bay leaf (fresh or dried)
- 2 cloves of garlic, grated or minced
- 1 small onion, peeled and halved
- 2 fresh sausages, any kind
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup arugula or spinach
- 1 teaspoon aged balsamic vinegar
- Place the lentils in a sauce pot with water to cover the lentil by 2 inches. Add the bay leaf and onion and bring to a boil.
- Boil for 20 to 22 minutes, or until the lentils are tender with a little bite left. Discard the bay leaf (and onions if desired).
- Combine the garlic and 3 tablespoons of the olive oil in a shallow bowl. Let stand.
- Place the sausages in a small pan and add 1/4 inch water and 1 teaspoon olive oil. Bring the water to a boil over high heat, then reduce to medium-high heat. Let the water simmer for 8 or so minutes. Then cook for an extra 3 to 4 minutes to crisp the casing on the sausage.
- Toss the greens in the vinegar and remaining olive oil.
- Drain the lentils amd toss with garlic oil and parsley.
- Serve with sausages on top and arugla on the side.