- 4
Ingredients
- 2 oz. smoked bacon, thinly sliced crosswise
- 1 tbsp. unsalted butter
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 sprigs flat-leaf parsley
- 4 sprigs thyme
- 2 fresh bay leaves
- 12 oz. green Puy lentils, rinsed and drained
- 2 tsp. dijon mustard
- 1 tsp. red wine vinegar
- Kosher salt and black pepper, to taste
- 8 fresh pork sausages, such as sweet Italian sausages
- 1 cup white wine
- 1 tbsp. extra-virgin olive oil
Preparation
Step 1
Cook bacon in a 2-qt. saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5 1/2 cups water. Bring to a boil, reduce heat to medium-low, and simer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.
Meanwhile, bring sausages, wine, and 1 cup water to a boil in a 12" skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12-15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6-7 minutes. Serve the sausages over the lentils.