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Source: Food and Wine Quick from Scratch

Lentils with Smoked Sausage and Carrots
A good-quality, at least slightly hot mustard from France, Germany, or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
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2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
1 pound lentils, (about 2-1/3 cups)
1 quart water
1 1/4 teaspoons salt
1 bay leaf
1 teaspoon dried thyme
1 pound smoked sausage, cut diagonally into 3/4-inch slices
3 tablespoons fresh parsley, chopped




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.

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.

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.


Wine Recommendation: Tokay Pinot Gris is one of the few white wines big enough to partner dishes that might ordinarily call for a red. Here its full body is more than a match for the sausage, while its nutty notes intriguingly echo the lentils.


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