Braised Lentils with Smoked Sausage: Ft in Montocristo Magazine

April 06, 2017

Author Jim Tobler did an article on Angie and her love for Cooking with Pulses in the April 2016 issue of Montecristo Magazine. You can read the full article here, but we've reprinted the recipe here for your convenience. Love pulses? Tell us your favourite uses and recipes in the comments!

Braised Lentils with Smoked Sausage

Braised Lentils with Smoked Sausage

Ingredients

3 tbsp. extra virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
½ cup finely chopped celery
1 ¼ cups dried green lentils
4 cups chicken stock
4 smoked sausages, cut into 1-inch coins

Instructions

Heat the oil in a heavy medium saucepan over medium-high heat.
Add onion, carrot, and celery and sauté until slightly softened, about five minutes.
Add lentils and stir one minute.
Add stock and bring to a boil.
Reduce heat to medium-low and add smoked sausage.
Cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.
Season with salt and pepper.
Dig in, and let your pulse start to race.