Ingredients for Lentils And Spicy Sausages
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 1/2 cups dry green lentils
- 4 cups chicken broth
- to taste
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb hot italian sausage, sliced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 baguette, sliced (for serving)
- fresh parsley (optional, for garnish)
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How to Make Lentils And Spicy Sausages
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausages and cook until browned on all sides, about 8-10 minutes. Remove sausages from the pot and set aside.
- Add the diced onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the lentils, vegetable broth, diced tomatoes, thyme, bay leaf, and salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
- While the lentils are simmering, preheat your oven to 375°F (190°C). Slice the baguette and brush with olive oil.
- Stir the Dijon mustard and balsamic vinegar into the cooked lentils. Taste and adjust seasoning as needed.
- Return the cooked sausages to the pot and gently stir to combine.
- Place the baguette slices on a baking sheet and bake for 5-7 minutes, or until golden brown and crisp.
- Serve the lentils and sausages hot, with the toasted baguette slices for dipping. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
36g
Fat
64g
Carbs
21g
