Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 small onion finely chopped
- 4 small carrots finely chopped
- 4 sprigs thyme
- 2 fresh bay leaves
- 12 oz green Puy lentils drained
- 2 tablespoons Dijon mustard
- salt and freshly ground black pepper to taste
- 8 fresh pork sausages
- ½ of vegetable stock
Instructions
- In a saucepan over medium-high heat, add butter, onions, carrots, and cook until soft, about 15 minutes. Stir in lentils and 5 1⁄2 cups water and fresh herbs. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes. Stir in mustard, season with salt and pepper. Cover and set aside.
- Meanwhile, in a skillet over medium high heat , add ½ of water or stock and the sausages, cook for 10 - 12 minutes or until all the liquid has evaporated. Add oil and cook sausages, turning occasionally. Cook sausages 5 - 7 minutes or until browned. Serve right away! this dish tends to dry really quickly.
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