Sounds fancy, don’t it?
Boy have I got you fooled! It’s totally not fancy at all. Just french. 😉
We don’t eat our lentils around here nearly often enough. But I’ve been attempting to eat down our store of dried goods. These lentils had been hanging around much too long. Not that they ever go bad, but…well, I’d just like to go buy some fresher ones. But first I had to eat the old ones.
I found this amazing recipe from PBS Food, then I did my usual switch a few things around, and add stuff to it, routine. I hope you like this as much as we did. It was even loved by my five-year-old (except for the sausages, we had to fix her a hot dog to go with this. Must work on that tender tongue of hers!)
- 2 tablespoons olive oil
- 1 large parsnip (or two smaller ones), diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 2 teaspoons garlic, minced
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1 bay leaf
- 1½ cups dupuy lentils (or green lentils)
- 1 quart chicken stock or vegetable stock
- 1 teaspoon dijon mustard
- splash red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 3 large handfuls of kale, chopped
- 1 pound of andouille sausages
- Heat oil in dutch oven over medium-high heat. Saute parsnip, carrot, celery, and onion til slightly browned. Add garlic and saute for 2 minutes longer. Add rosemary, thyme, bay and lentils and stir well to coat lentils in oil. Add stock. Cover and bring to a biol. Reduce heat to medium-low and simmer for 30-40 minutes. Add mustard, vinegar, paprika and salt. Then put all of kale on top of lentils and put on lid. Let kale wilt for 5 minutes, then stir into lentils.
- While lentils are cooking roast sausages in oven set to 425° til browned and crispy on the skin.
- Serve lentils in bowl with a sausage on top.