French · Dinner
Grilled Pork Sausage with Lentils
Grilled French pork sausage rests on braised green lentils simmered with carrot, onion, and thyme, finished with red wine vinegar and parsley. The sausage carries a smoky char from the grill while the lentils stay creamy underneath, tied together with mustard and a savory jus.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
537Calories
28.4gProtein
27.3gFat
42.8gCarbs
5gSugar
12.2gFiber
1213mgSodium
79mgChol
9gSat Fat
920mgPotassium
85mgCalcium
5.8mgIron
0.5mcgVitamin B12
10mgVitamin C
high-fiber
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Rinse the lentils under cold water, then dice the carrot and onion and mince the garlic.
2
Sweat
Heat olive oil in a saucepan over medium heat and sweat the carrot and onion for 4 minutes until softened and translucent.
3
Simmer
Add garlic, lentils, stock, thyme, and bay leaf; boil then reduce to low and simmer 25 minutes until lentils are tender.
4
Grill
Heat a grill pan over medium-high heat and grill the sausage, turning every 3 minutes for 12 minutes until charred and cooked through to 160F.
5
Rest
Remove sausage from heat and rest on a plate for 5 minutes.
6
Finish
Discard thyme sprig and bay leaf, stir in red wine vinegar and mustard, season with salt and pepper to taste.
7
Plate
Spoon lentils onto a plate, slice sausage diagonally, lay over lentils, and scatter chopped parsley across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 pork sausage, 7.4 oz (420g)
- 2/3 cup130g dried green lentils
- carrot, 1/4 cup (30g)
- onion, 1/4 cup (30g)
- 22 small clove garlic
- 2 cup480ml vegetable stock
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 4 tsp4 tsp olive oil
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp Dijon mustard
- parsley, 1 tbsp
- salt and black pepper to taste
