Sausage and Lentils and IncarNations
Last night was the easiest dinner in the world. I had some basa fillets that I sprinkled with some sea salt, pepper and fresh thyme and baked in the oven. I served them with grilled red pepper and zuccini and perfectly roasted potatoes- cook them first until they are almost done, dry, cut into chunkier pieces, sprinkle with salt, pepper, and fresh thyme, add a splash of olive oil and bake in the oven until crispy. Squeeze a bit of lemon or lime juice on the veggies and fish, a glass of white wine and you have a delicious dinner ready in minutes!
Today's recipe that I want to share is for sausage with lentils. I made it few days ago and found it deliciously satisfying. There is something about that meat- lentil combo, and meat plus veggie is a much better combination for you than meat and starches. Of course being from Poland, sausage will appear on my table pretty frequently and it would be more often if there was better quality sausage available in regular supermarkets. I usually get it in polish stores or Rowe Farms- they have amazing meats if you are looking for healthy alternatives http://www.rowefarms.ca/index.html With the lentils I recommend French Country sausages.
Lentils and Sausage
2 cups of lentils
6 cups chicken stock
1/2 onion, peeled
1 bunch thyme
1/2 onion, peeled
1 bunch thyme
2 bay leaves
4 - 6 fresh sausages
some olive oil
2 shallots, minced
some olive oil
2 shallots, minced
salt and pepper
Cook lentils until al dente (20 min) in chicken stock with half the onion, thyme, bay leaves and salt.
Strain and discard the onion, thyme and bay leaves. Prick the sausages with fork and boil until done. Cut them in chunks and fry in a pan with some olive oil, chopped shallots and pepper. Serve on the bed of lentils with a side of arugula, some lemon juice and a splash of walnut oil and few sunflower seeds.
Delicious!!!!!!!
And a song for today.
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