Tested and Perfected by Food and Wine

Lentils with Garlic Sausage

  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD

  1. 1/4 cup extra-virgin olive oil
  2. 1 pound French garlic sausage or kielbasa, cut into 3/4-inch pieces
  3. 2 leeks, white and tender green parts only, thinly sliced
  4. 1 large carrot, diced
  5. 3 garlic cloves, minced
  6. 1 1/2 cups French green lentils
  7. 3 thyme sprigs, 1 rosemary sprig and 1 fresh bay leaf, tied in a bundle
  8. Salt
  9. 1/2 cup hazelnuts
  10. 2 tablespoons Dijon mustard
  11. 1 small head of escarole, chopped
  12. 1 tablespoon chopped parsley
  1. In a large, heavy Dutch oven, heat 2 tablespoons of the olive oil. Add the garlic sausage and cook over moderately high heat, stirring, until browned, 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
  2. Add the leeks, carrot and garlic to the Dutch oven and cook over moderate heat until softened, about 7 minutes. Add the lentils, herb bundle and 5 cups of water and bring to a boil. Season with salt and simmer over low heat, until the lentils are tender, about 35 minutes. Discard the herb bundle.
  3. Meanwhile, preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then transfer the nuts to a kitchen towel and rub off the skins. Coarsely chop the nuts.
  4. In a small bowl, combine the mustard with the remaining 2 tablespoons of olive oil. Add the escarole to the stew and cook until wilted, 6 minutes. Stir in the sausage and cook until hot. Transfer the stew to bowls and drizzle with the mustard oil. Garnish with the nuts and parsley and serve.

Suggested Pairing

Berry-rich Cabernet Franc.