Lentils With Garlic Sausage
Recipe: #17809
March 08, 2015
Categories: Dinner, Lunch, Soups and Stews, Beans, Pork, Pork Sausage, North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Dutch Oven, Gluten-Free, No Eggs, Non-Dairy more
"This recipe taste surprisingly hearty .... like its been cooking all day. But it only takes about an hour!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (672.1 g)
- Calories 898.8
- Total Fat - 57.6 g
- Saturated Fat - 14.2 g
- Cholesterol - 107.4 mg
- Sodium - 1441.3 mg
- Total Carbohydrate - 59.5 g
- Dietary Fiber - 25.4 g
- Sugars - 5.6 g
- Protein - 37.6 g
- Calcium - 139.2 mg
- Iron - 8.6 mg
- Vitamin C - 14.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
In a large, heavy Dutch oven, heat 2 tablespoons of the olive oil. Add the garlic sausage and cook over moderately high heat, stirring until browned, 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
Step 2
Add the leeks, carrot and garlic to the Dutch oven and cook over medium heat until softened, about 7 minutes. Add the lentils. Tie the herbs into a bundle, and add to Dutch oven with 5 cups of water and bring to a boil.
Step 3
Season with salt and reduce heat to a simmer over low heat, and cook until the lentils are tender, about 35 minutes. Discard the herb bundle.
Step 4
Meanwhile, preheat the oven to 350 degrees. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then transfer the nuts to a kitchen towel and rub off the skins. Coarsely chop the nuts.
Step 5
In a small bowl, combine the mustard with the remaining 2 tablespoons of olive oil.
Step 6
Add the escarole to the stew and cook until wilted, 6 minutes. Stir in the sausage and cook until hot.
Step 7
Transfer the stew to bowls and drizzle with the mustard oil. Garnish with the nuts and parsley and serve.
Tips & Variations
No special items needed.
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