Braised Sausages and Lentils with Parsley-Caper Relish

配料

4 tablespoons extra-virgin olive oil, divided

1 pound sweet OR hot Italian sausages

2 medium carrots, peeled and chopped

1 small red OR yellow onion, chopped

Kosher salt and ground black pepper

4 medium garlic cloves, minced

1 cup lentils du Puy, rinsed and drained

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice

2 cups lightly packed fresh flat-leaf parsley, finely chopped

1 tablespoon drained capers, chopped

步骤

In a 12-inch skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the sausages and cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Transfer to a plate.

To the fat in the skillet, add the carrots, onion, and ½ teaspoon each salt and pepper. Reduce to medium and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Stir in the garlic, lentils and 2 cups water, then bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring occasionally, for 20 minutes (the lentils will be only partially cooked).

Place the sausages on the lentils, re-cover and cook until the lentils are tender and the sausages reach 160°F, 23 to 25 minutes.

Meanwhile, in a small bowl, whisk together the lemon zest and juice and the remaining 3 tablespoons oil. Stir in the parsley and capers; set aside until ready to serve.

When the lentils and sausages are done, remove the pan from the heat. Transfer the sausages to a cutting board and cut them on the diagonal into pieces of the desired size. Taste the lentils and season with salt and pepper, then transfer to a serving dish. Place the sausages on top. Serve with the parsley-caper relish on the side.

备注

The classic combination of sausages and lentils makes a satisfying meal on a cold winter day. There are many ways to prepare the dish; we use a skillet, start to finish. Dark-green French lentils du Puy, which hold their shape beautifully when fully cooked, take their time to soften compared to other types of lentils, so they need to simmer for 20 minutes before the browned sausages are added to the pan. A quick lemon, caper and parsley relish served alongside adds a welcome pop of tangy, herbal and citrusy flavor.