Chicken Sausage over Lentils

By courtneyepowell

Ingredients

• 1 1/4 cups dried French green lentils
• 1 bay leaf
• 1 sprig fresh thyme
• 3 tablespoons olive oil
• 1 cup finely diced fennel
• 1 medium onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 12 ounce package fully cooked roasted garlic chicken sausage
• Fresh parsley, chopped (optional)

Preparation

Step 1

1. In a medium lidded pot, combine lentils, bay leaf, thyme sprig and 6 cups lightly salted water; bring to a boil. Reduce heat to medium-low and simmer 20 to 25 minutes until lentils are tender (they should be slightly firm, not mushy). Drain and remove herbs.
2. Meanwhile, heat 2 tbsp of the oil in a large saute pan over medium heat. Add fennel, onion, carrot and celery. Cook 10 minutes or until softened. Add garlic; cook 2 minutes. Stir in drained lentils, remaining 1 tbsp oil, the vinegar, mustard, salt and pepper.
3. Prepare chicken sausage per package directions. Slice on the bias in 1/4-inch pieces. Serve over lentils. Garnish with parsley, if desired.