Lentils and Spicy Sausages

Name: Lentils and Spicy Sausages
Cuisine: American
Ingredients: 1 yellow onion, diced; 2 carrots, small diced; 1 stalk celery, small diced; 2 tsp minced garlic; 2 tbsp olive oil; 1.5 cups dry green lentils; 1 quart chicken stock; 1.5 tsp fresh minced rosemary; 1 tsp dried thyme; 1 bay leaf; 1 tsp Dijon mustard; splash red wine vinegar; 1/2 tsp smoked paprika; 1/2 tsp salt; 1 lb hot Italian sausage, about 4 large links (or 1 large Andouille, that's what I used)

PaulN @cook_6047903

Easy and good.

PaulN @cook_6047903

Easy and good.

Saved

Ingredients

1yellow onion, diced
2carrots, small diced
1 stalkcelery, small diced
2 tspminced garlic
2 tbspolive oil
1.5 cupsdry green lentils
1 quartchicken stock
1.5 tspfresh minced rosemary
1 tspdried thyme
1bay leaf
1 tspDijon mustard
splashred wine vinegar
1/2 tspsmoked paprika
1/2 tspsalt
1 lbhot Italian sausage, about 4 large links (or 1 large Andouille, that's what I used)

Saved

Steps

1

Heat the oil over medium heat in a large heavybottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for fiveminutes, stirring frequently, then add the garlic and continue sautéing for another two minutes.
2

Add the fresh rosemary, dried thyme, bay leaf, smoked paprika and lentils. Mix well then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 25 - 30 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.
3

Meanwhile, preheat the oven to 425 degrees. Place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15 - 20 minutes, flipping midway through. You want the sausages to be crispy and golden
4

When the sausages are finished roasting, place in the pot with the lentils and serve together. Season lentils with additional salt to taste.