like beans and unlike quinoa, a fellow seed, lentil has a pronounced flavor. truth be told, i’ve never been big on lentils. when m & i would go to indian restaurants, i would gladly give up my share of the daal. but since had leftover lentils from the herbed bulgur-lentil pilaf recipe i made the other day, i went in search of another recipe with lentils.
even in the pilaf recipe, i did taste the lentil. it wasn’t as pronounced so i didn’t mind it so much. anyhoo, i found this recipe of lentils flavored with onions and garlic. it sounded promising. to make mask the strong lentil flavor even more, instead of boiling it with water, i boiled it in vegetable stock.
i bought al fresco all natural spicy jalapeño chicken sausage to go with the garlic lentils. paired together, this dish can’t be beat! the lentil flavor is well masked by the garlic, onions and vegetable stock. so we can still enjoy the nutritional value of lentils: protein, dietary fiber, vitamin B1 and iron.
- 4-ounces lentils
- 1 fresh bay leaf
- 1-1/2 cups vegetable stock
- 1 medium onion, peeled and chopped
- 6 large cloves garlic, grated or minced
- 1/3 cup extra virgin olive oil
- 4 fresh sausages, spicy or sweet
- 1/4 cup fresh flat leaf parsley, a generous handful, finely chopped
- sea salt and ground black pepper
Cover lentils with vegetable stock, add bay and onion and bring to a boil. Boil lentils 25 minutes or until tent tender.
In a shallow pasta bowl combine the garlic and about 1/3 cup extra virgin olive oil and let stand 15 minutes.
Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
Remove bay leaf from lentils. Toss hot lentils and onions with garlic oil, parsley, and salt and pepper. Serve with sausages on top.
original recipe from 30 Minute Meals: Sausage with Garlic Lentils