Ingredients
Check off ingredients as you go
Serves 6
- 500g (2½ cups) green lentils
- 2 bay leaves
- 2-3 sprigs of thyme
- 1 large white or yellow onion
- 1 carrot, diced small
- sausages (count 2 per person)
- about 1.2L (5 cups) water or vegetable broth
- 150g (5 oz) smoked deli meat, cubed (optional)
- a few sprigs of fresh parsley, chopped
- 2 tablespoons olive oil
- Salt, pepper
Peel and slice the onion. Peel the carrot and cut into small dice or rounds. In a large pot, heat 1 tablespoon of olive oil and sauté the sliced onion.
Rinse the lentils well then add them to the pot, cover with water (or broth) and add the bay leaves (definitely no salt, which would prevent proper cooking), thyme, and cook over fairly low heat for 40 minutes or until tender (generally use 3 times the volume of water as lentils, they’ll absorb a lot). Add the sausages, cut into rounds if desired, and continue cooking for 15 minutes.
Remove the bay leaves and thyme, season with salt and pepper, then serve, optionally with a bit of chopped parsley.
Tips and Variations
For the sausages, you can use poultry sausages, smoked sausages (like for choucroute) or make a mix - in the photo I used half poultry, half beef/lamb.
For another lentil version with smoked salmon, check it out here