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Lentils with Carrot and Smoked Sausage
by Brandy Foxwell
serves: 4
  This hearty one-pot meal is rustic and flavorful. The earthy lentils blend well with the salty smokiness of the sausage making for a satisfying meal. Add a hunk of french bread to sop up the last of the tasty broth. If you do not like the smokiness of the sausage or want to save a few calories, try chicken sausage there are many wonderful flavors that will pair well with lentils. My suggestion is to try this recipe with a strong French or German mustard on the side dipping in each bite.
Ingredients:
  2 Tbls   Olive Oil
  1   Onion chopped coarse
  3   Cloves garlic minced
  3   Carrots haveed lenthwise then chopped into 3/4 inch pieces
  1 Lb   Lentils(about 2 1/3 cup)
  1 Quart   Water
  1 1/4 tsp   Salt
  1   Bay Leaf
  1 tsp   Thyme(dry)
  1 Lb   Smoked Sausage cut diagonaly in 3/4 inch pieces
  3 Tbls   Fresh Parsley Chopped
Directions:
  1. In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

2. Add the lentils, water, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.

3. Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.

Cooking Lentils: Because salt retards the cooking of legumes, the general wisdom is not to add it until they're almost done. Lentils, however, tend to overcook and fall apart all too quickly, so I put the salt in with the legumes.