Sausage, Lentils And Fennel

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup dried lentils
• 4 1/2 cups cold water
• 1 1/2 teaspoons salt
• 1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
• 3 1/2 tablespoons virgin olive oil
• 1 medium onion, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1/2 teaspoon fennel seed
• 1 1/4 lbs sweet italian sausage links
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil, for drizzling

Recipe

• 1 bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
• 2 while lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
• 3 cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
• 4 meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
• 5 transfer to a cutting board.
• 6 drain cooked lentils in a sieve set over a bowl and reserve cooking water. stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.
• 7 stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. season with vinegar and salt.
• 8 cut sausages diagonally into 1/2-inch thick slices. serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
• 9 drizzle all over with extra-virgin olive oil.
• 10 makes 4 (main course) servings.
• 11 that's it!