Lentils with Smoked Sausage and Carrots

By lorik

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.

Ingredients

• 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 low sodium chicken broth
• 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

Details

Adapted from cooking.com

Preparation

Step 1

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.

Cooking Lentils:

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.

Nutrition Facts per Serving
Yield: Yield: Serves 4
Calories: 864
Fat. Total: 43g
Fiber: 37g
Carbohydrates, Total: 76g
Sodium: 1832mg
% Cal. from Fat: 45%
Cholesterol: 81mg
Protein: 48g