Lentils & Sausage Part II


So I went back, a week later, and reworked the Lentils & Sausage recipe. This time I think it’s right, simpler.

The Lentils

  • 1/2 pound French green lentils (I got these in the bulk section of Whole Foods)
  • 1/2 box chicken stock (not broth, stock)
  • pinch of salt
  • 1 bay leaf
  • 1 tsp chicken base
  • 1/2 bunch parsely, chopped
  • water (some, maybe another cup or more.)

Rinse the lentils, pick out the bits that aren’t lentils.
In a pot on medium, add all of the above together and bring to a boil. Turn to medium and let it simmer for at least 30 minutes. Keep adding water to keep liquid in the pot. You don’t want to burn these. They are done when the lentil is tender.

The Sausage

  • 2 medium carrots, chopped into little bits. Even small bits, less than 1/4 of an inch.
  • 1 stick chorizo. The harder stuff, like polish sausage. Cut in half and then sliced in 14/ inch slices.
  • 1 large shallot – chopped
  • 3 garlic cloves – squished and chopped
  • 1 inch piece of ginger, grated
  • 1/2 bunch cilantro, chopped
  • 4 green onions, chopped
  • 1 cup white wine
  • 1 tbsp butter
  • salt & pepper to taste

In a large skillet, sauté the carrots and the sausage in the butter until the carrots are browned and the sausage has a bit of crispy to it. Add the shallots, garlic and ginger and sweat until translucent. Add the wine, let it simmer until the wine has reduced by much more than half but not quite 3/4ths.

When the lentils are done there will be a bit of liquid left. Add the lentils to the sausage but keep the liquid in the pan. Put the pan back on the heat and watch it, you will want to reduce that by about 2/3. While you are doing that, you’ll need to keep stirring the sausage and lentils in the skillet, but turn it down to low.

When the liquid is reduced, add it to the skillet. Add the cilantro and the green onions. Stir it about. Pepper it. Freshly ground pepper obviously.

Drink a Shiner Bock with this.