Lentils With Garlic Sausage

Prep Time
Cook Time
1h 10m
Ready In

"This recipe taste surprisingly hearty .... like its been cooking all day. But it only takes about an hour!"

Original is 4 servings


  • 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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