French Green Lentils & Sausage

2 ounces DLM Applewood Smoked Bacon, thinly sliced crosswise
1 Tbsp unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 sprigs flat leaf parsley
4 sprigs thyme
1 fresh bay leaf
12-oz bag DLM French Lentils, rinsed and drained
2 tsp DLM Dijon Mustard
1 tsp red wine vinegar
Kosher salt and freshly ground black pepper, to taste
8 DLM Sweet Italian Sausages
1 cup white wine
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil

Cook bacon in a 2-quart saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots and celery; cook until soft, about 15 minutes. Tie parsley, thyme, and bay leaf together with kitchen twine; add to pan. Stir in lentils and 5½ cups water. Bring to boil, reduce heat to medium low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.

Meanwhile, bring sausages, wine, and 1 cup water to a boil in a large skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12–15 minutes. Reduce heat to medium; add oil, and cook sausages until browned, 6–7 minutes. Serve the sausages over the lentils.

Makes 6–8 servings
Prep Time: 1 Hour, 50 Minutes

Per serving: 629 calories; 15g total fat; 15g saturated fat; 94mg cholesterol; 983mg sodium; 28g total carbohydrates; 7g dietary fiber; 28g protein;

Allergy Warning: Contains Milk

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