Lentils With Garlic Sausage

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.