Indulge in the hearty goodness of braised lentils, a comforting dish that combines the earthy flavors of lentils with the savory richness of garlic sausage. This versatile recipe offers three delightful variations to suit your taste preferences. Explore the classic Braised Lentils with Garlic Sausage, a timeless combination that delivers a symphony of flavors. For a smoky twist, try the Braised Lentils with Smoked Sausage, where the smoky notes of the sausage elevate the dish to new heights. If you prefer a vegetarian option, the Braised Lentils with Vegetables offers a wholesome and flavorful alternative, showcasing the natural goodness of fresh vegetables. With its easy-to-follow instructions and detailed ingredient list, this recipe is perfect for home cooks of all levels. Get ready to savor the deliciousness of braised lentils, a dish that promises to warm your soul and satisfy your taste buds.
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SAUSAGE WITH GARLIC LENTILS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
- 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 and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.
LENTILS WITH GARLIC SAUSAGE
Adapted from Food & Wine, Oct 2011. A very easy, comforting dish for a cool evening. I'd serve this with a nice loaf of crusty bread and a glass of red wine.
Provided by IngridH
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
- Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
- In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.
SIMPLE BRAISED FRENCH LENTILS
Simple Braised French Lentils - nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!
Provided by Sylvia Fountaine
Categories legumes
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
- Add the wine. Let this cook-off, about 2 minutes.
- Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
- When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????
Nutrition Facts : ServingSize ¾ cup, Calories 177 calories, Sugar 2.5 g, Sodium 613.9 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 5 g, Protein 9.4 g, Cholesterol 0 mg
ROASTED SAUSAGES WITH BRAISED LENTILS
The juices from the sausage give the lentils a lot of extra flavor. You can also add a splash of red wine with the stock for more flavor. I made this with black beans instead of lentils because it's what I had, and I also threw in some zucchini and squash. This is heavenly. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don't worry about cooking them through), setting aside on a plate once browned.
- Add a little more oil to the skillet and saute the onion, carrot, and celery for 3 to 4 minutes, until softened.
- Add the lentils and the stock and bring to a simmer.
- Nestle the sausages back into the lentils and slide the skillet into the oven, then cook for 40 to 45 minutes, until the sausages are cooked through and the lentils are soft.
Nutrition Facts : Calories 170.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 3.6, Sodium 186.8, Carbohydrate 26.7, Fiber 10.5, Sugar 3.9, Protein 11.7
SAUSAGES BRAISED WITH LENTILS
A warming winter dish - lovely with mashed potato and a green vegetable. Puy lentils can be substituted for the black beluga lentils, but will need to cook for a little longer. The recipe also works well with pork or venison sausages.
Provided by Hawthorne
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
- Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
- Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
- Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
- Cover and simmer for 30 minutes until the lentils are fully cooked.
- Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
- Stir in the redcurrant jelly, and season to taste.
Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 3, Sodium 473.9, Carbohydrate 46.1, Fiber 17.1, Sugar 8.8, Protein 17
BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
- Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
BRAISED LENTILS WITH GARLIC SAUSAGE
Yield 6 Servings
Number Of Ingredients 12
Steps:
- 1. Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary). 2. Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour. 3. Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
Tips:
- Choose high-quality lentils. Lentils come in various colors and sizes, but for this recipe, we recommend using small, green lentils as they hold their shape well when cooked.
- Soak the lentils before cooking. Soaking the lentils for 30 minutes to overnight helps reduce cooking time and makes them easier to digest.
- Use good quality garlic sausage. The garlic sausage adds a delicious flavor to the lentils. If you can't find garlic sausage, you can use Italian sausage or chorizo.
- Don't overcrowd the pot. When cooking the lentils, make sure not to overcrowd the pot as the lentils need space to cook evenly.
- Season the lentils well. Don't be afraid to season the lentils generously with salt, pepper, and other spices to taste.
- Serve with your favorite sides. Braised lentils with garlic sausage can be served with rice, quinoa, or bread. You could also add a side salad or roasted vegetables for a more complete meal.
Conclusion:
Braised lentils with garlic sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lentils are tender and flavorful, while the garlic sausage adds a savory and smoky flavor. This dish is also very versatile, so you can easily add other vegetables or ingredients to your liking. So next time you're looking for a quick and hearty meal, give this braised lentils with garlic sausage recipe a try.
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