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New Year's Day Sausages with Garlic Lentils

New Year's Day Sausages with Garlic Lentils


  • 1/2 pound dried lentils

  • 1 small onion, halved and chopped

  • 1 bay leaf

  • 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling

  • 4 cloves garlic, grated or chopped

  • 8 fresh lamb, turkey, pork or chicken sausages

  • 4 cups baby arugula

  • 2 teaspoons balsamic vinegar

  • Salt and pepper

  • 1/4 cup flat leaf parsley, chopped


In a medium size saucepan, add the lentils and enough water to cover them by 2 inches. Add the onion and bay leaf, bring to a boil and cook until tender, about 20 minutes. Discard the bay leaf.

Meanwhile, in a shallow bowl, combine 1/4 cup EVOO and the garlic; let stand for 15 minutes.

In a medium skillet, add the sausages and enough water to reach a depth of 1/4 inch. Drizzle generously with EVOO and bring to a boil, then lower the heat and simmer until the water is evaporated, about 8 minutes. Cook the sausages until slightly crisp, 3-4 minutes longer. Transfer to a paper towel-lined plate to drain.

In a large bowl, drizzle the arugula with EVOO and the vinegar; season with salt and pepper.

Toss the hot lentils with the garlic oil and parsley. Serve with the sausages and arugula.