Recipes Lentils with Garlic Sausage 5.0 (5,452) Add your rating & review More Hearty Stew Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on September 15, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 4 Ingredients 1/4 cup extra-virgin olive oil 1 pound French garlic sausage or kielbasa, cut into 3/4-inch pieces 2 leeks, white and tender green parts only, thinly sliced 1 large carrot, diced 3 garlic cloves, minced 1 1/2 cups French green lentils 3 thyme sprigs, 1 rosemary sprig and 1 fresh bay leaf, tied in a bundle Salt 1/2 cup hazelnuts 2 tablespoons Dijon mustard 1 small head of escarole, chopped 1 tablespoon chopped parsley Directions 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. 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. 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. 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. Rate it Print