Roasted Sausages with Braised Lentils

Name: Roasted Sausages with Braised Lentils
Ingredients: Olive or canola oil, for cooking; Olive or canola oil, for cooking; 4 to 6 large fresh sausages (chicken, lamb, and Italian sausages all work well); 4 to 6 large fresh sausages (chicken, lamb, and Italian sausages all work well); 4 to 6 large fresh sausages (chicken, lamb, and Italian sausages all work well); 4 to 6 large fresh sausages (chicken, lamb, and Italian sausages all work well); 3 cups (750 mL) chicken, beef, or vegetable stock; 1 cup (250 mL) dry green lentils; 2 garlic cloves, crushed; 3 cups (750 mL) chicken, beef, or vegetable stock; 3 cups (750 mL) chicken, beef, or vegetable stock; 1 red or yellow onion, finely chopped; 1 red or yellow onion, finely chopped; 1 stalk celery, finely chopped; 1 carrot, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

The juices from the sausage make the lentils über-flavourful; if you like, add a splash of red wine along with the stock.

Ingredients

Olive or canola oil, for cooking
4 to 6 large fresh sausages (chicken, lamb, and Italian sausages all work well)<

Method

Preheat the oven to 350°F.

Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don’t worry about cooking them through), setting aside on a plate once browned.

Add a little more oil to the skillet and sauté the onion, carrot, and ce