Lentils and Sausage

By: Chef Ericka Burke
Serves 6

Ingredients:

1. Olive Oil- ¼ Cup

Large Carrot, peeled, small dice- 1 each

Celery, small dice- 2 stalks

Small yellow onion, peeled, small dice- 1 each

Garlic, minced- 1 Tbl.

Bay Leaf- 2 each

French Lentils- 2 ½ Cups

Canned Pear Tomato, crushed by hand into ½” pieces- 28 oz can

Dry Red Wine- 1 Cup

Chicken Broth, home made or purchased- 3 Cups

Heavy Cream- 1 ½ Cups

Clove, ground- ½ tsp.

Paprika- ½ tsp.

Italian Parley, chopped- ¼ Cup

Salt and Pepper- to taste

2. Sausage Links, roasted in oven or grilled- 6 links

3. Baby Arugula- approx. 3 Cups (1/2 Cup per serving)

Extra Virgin Olive Oil- ¼ Cup

Red Wine Vinegar- 1 Tbl.

Salt and Pepper- to taste

Lentil Procedure:

1. In a large pot, add olive oil over medium heat.

2. Add carrot, celery, onion, garlic and bay leaves. Cook veggies in oil until soft and translucent- approx. 6 minutes.

3. Add lentils- stirring well to coat lentils in oil.

4. Add canned tomatoes. Stir and allowing their natural juices to release. Gently simmer for approx. 5 minutes.

5. Pour in the wine and chicken broth. Simmer approx. 20-25 minutes until lentils are soft and tender.

6. Stir in heavy cream. Season with dried spices and parsley. Season with salt and pepper to taste.

Lentils can be made ahead and re-heated when ready to serve.

Assembly:

1. Place a generous spoonful of lentils in the center of a dinner plate.

2. Slice cooked sausage on the bias into even pieces. Place on top of lentils.

3. In a mixing bowl, toss baby arugula with olive oil and red wine vinegar. Season with salt and pepper. Place a small mound of dressed arugula on each plate. Enjoy!

The addition of the arugula adds a nice refreshing bite to this dish.

Tip:

Pick through lentils before using. Sometimes little pebbles are hiding in your lentils.

Wine Pairing:

Syrah or Cab Franc