Hot Italian Sausage with Lentils
Coming up with meals that are relatively high in protein and low in carbohydrates is sometimes tough when you don’t want to eat just a steak or a chicken breast.
That’s why I leave it to the pros. If you follow Gordon Ramsay on twitter, there’s a good chance that, on any given Friday, he’s going to dump a photo and recipe that fits the bill.
Weeks back, he posted a recipe that I needed to try!
When I read it and saw the picture, I finally realized that stuffed lentils isn’t the only thing you can make with lentils!
To get started, I laid out my ingredients.
Instead of bacon lardons, I fried up some pieces of guanciale, because that’s what I had.
After these crisped up nice, I added my diced onion and carrot along with the bay leaves.
After a magical pot change, I added the lentils (a full pound – I went with regular green lentils rather than put out effort to find puy lentils – I’m sure I also saved money) and added just enough water to cover along with some salt and pepper.
Once the water came to the boil, I covered it and moved on to the sausage.
I fried up a smashed garlic clove in a few tablespoons of olive oil.
In the meantime, I separated the tied sausages into links and discarded the string.
These went into the hot oil…
…and I browned them up real nice.
Once browned, I added enough white wine to come up the sausages about halfway.
I allowed this to cook on a low-medium heat for about 20 minutes. At that point, the white wine should start to coat the back of a spoon almost like a sauce.
The lentils and sausage were ready at just the same time, but, for good measure, I added the sausages to the pot with the lentils and nestled them in to allow the flavors from the sausage to start to enter the lentils.
To serve it up, I put about 3/4 cup of the cooked lentils on the plate and nestled 3 sausages on top. I garnished with (too much) parsley, and then enjoyed the meal.
What I liked about it was that the lentils had a persistent texture that was almost like rice in a way. Taken along with the spicy sausages, there was plenty of flavor in the lentils themselves, and occasionally, I hit a carrot or lardon that added some variety to every bite. This one is definitely getting filed in the High Energy cookbook, and is something I look forward to making again. Maybe next time with my own homemade Italian sausage, not that I even think mine could be as good as Dad’s or anything…