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Sausage with Garlic Lentils


  • 1/2 pound lentils

  • 1 fresh bay leaf

  • 1 small onion, peeled and halved

  • 4 large cloves garlic, grated or minced

  • 1/3 cup extra virgin olive oil (EVOO)

  • 8 fresh sausages, pork, chicken or lamb, hot or sweet

  • 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped

  • Salt and freshly ground black pepper


Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20-22 minutes until just tender but with a little bite left to them.

In a shallow pasta bowl combine the garlic and about 1/3 cup EVOO and let stand 15 minutes. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons EVOO, a little drizzle.

Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3-4 minutes more.

Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.