French · Dinner
Grilled Pork Sausage with Lentils (High-Protein)
Grilled pork sausage served over French green lentils simmered with carrot, celery, onion and thyme, finished with red wine vinegar. Shredded ham and a soft egg are folded through the lentils to boost protein well beyond a typical bistro-style plate.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
705Calories
57.2gProtein
33.4gFat
50.1gCarbs
5.1gSugar
17.4gFiber
1624mgSodium
434mgChol
11.3gSat Fat
1215mgPotassium
106mgCalcium
7.5mgIron
2.8mcgVitamin B12
8.9mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Rinse lentils under cold water, picking out debris. Dice carrot, celery and onion; mince garlic and chop parsley.
2
Sweat
Warm olive oil in a medium saucepan over medium heat. Add vegetables and sweat 5 minutes until onion turns translucent.
3
Bloom
Stir garlic and thyme into the saucepan and cook 30 seconds over medium heat until raw garlic smell fades.
4
Simmer
Add lentils, stock and bay leaf; bring to a boil over high heat, then reduce to low and simmer uncovered 25 minutes until tender.
5
Poach
Lower egg into simmering water over medium heat and cook 6 minutes for soft yolk, then transfer to cold water and peel.
6
Grill
Preheat grill pan over medium-high heat and grill sausage 10 to 12 minutes, turning every few minutes, until charred and internal temperature reaches 160F.
7
Plate
Remove bay leaf, stir ham and vinegar into lentils and season. Spoon lentils onto plate, top with sausage and halved egg, scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g pork sausage (about 1 large link)
- 1 cup200g green lentils (Puy-style)
- 2.8 oz80g ham, cooked
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup60g celery
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 2 cup480ml chicken stock
- 2 tsp2 tsp fresh thyme leaves
- 22 bay leaf
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
