Thursday, January 19, 2006

Here's something I found in the Bee on Wednesday... -

"This lentil-chicken sausage combination is a comforting, savory dish of the kind that suggests slow cooking but, happily, demands only 30 minutes of the cook's time.

Lentils With Chicken Sausage
1 cup French green lentils (7 ounces)
4 cups chicken stock or low-sodium broth
1 carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 small onion, quartered, plus 1 large onion, cut through the root end into 8 wedges
1 garlic clove
2 tablespoons canola oil
4 thyme sprigs
1 cup baby spinach leaves, coarsely chopped
Salt and freshly ground pepper
4 precooked chicken sausages ( 3/4 pound)
1 1/2 tablespoons balsamic vinegar

In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.

In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.

Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.

Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.
Makes 4 servings.

Nutrition information per serving: 494 cal., 24 g total fat (4.8 g saturated), 39 g carbo., 9 g fiber.
Wine suggestion: a berry-inflected merlot.

I haven't made it yet as I'm still working on leftovers, but I am gathering the ingredients. I found some lentils at Holiday...but not green ones. The sausage can be found at Trader Joe's.

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