I’m really enjoying this rustic country dish lately. It’s inexpensive, very wine friendly, and extremely healthy. It has plenty of healthy fat, protein and fiber.
- 4 Mild Italian Sausages
- 1 Cup Dried Green Lentils
- 1 Large Carrot (or 2 small)
- 2-3 Stalks of Celery
- 1 Medium Onion
- 1 Tbsp Dried Oregano
- 2 Tbsp Olive Oil
- Coarse Sea Salt
Chop Carrots, Celery and Onion into small cubes.
Place pot over medium heat. When hot add 1 Tbsp Olive Oil, and place in sausages, browing on each side. Set sausage aside. They do not need to be cooked through, only browned.
Add 1 Tbsp Olive Oil and turn heat down to medium-low. Add Vegetables and 2 Tsp Coarse Sea Salt. Cover and cook for 10 minutes or until translucent.
Add dried Oregano and Dried Green Lentils. Stir well so that Lentils are coated in remaining oil.
Add 3 cups of water and 1 Tsp Coarse Sea Salt. Place sausages on top of lentils and vegetables in the pot. Cover with lid and turn heat down to low. Cook slowly, covered for 1 hour.
Serve immediately. Can also easily store in the fridge for one week and be reheated. Chopped Parsley is a nice garnish.
A classic wine pairing is Sagratino de Montefalco, but Tuscan or Umbrian Sangiovese or a Nebbiolo from the Langhe substitutes well.