Sausage And Lentil Pot

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 2 cups dried lentils, rinsed and picked over
• 1 tablespoon salt
• 1 medium onion, studded with
• 2 whole cloves
• 1 bay leaf
• 1/2 teaspoon dried thyme or 1/2 teaspoon dried rosemary
• 10 -12 links sweet italian sausage or 10 -12 links hot italian sausage
• 2 tablespoons butter
• 1 large onion, chopped
• black pepper, to taste
• 1 cup dry red wine

Recipe

• 1 in a large soup pot, combine the lentils, salt, studded onion, and thyme with enough water to cover.
• 2 bring to a boil; lower heat to low, cover, and simmer about 45 minutes or until the lentils are tender but not mushy; stir occasionally to prevent sticking (watch lentil carefully since they might stick once they've absorbed most of the water).
• 3 drain in a colander.
• 4 just before the lentils have finished cooking, arrange the sausages in large skillet; prick well with a fork; add enough water to cover; bring to a low boil; poach for 5 minutes and transfer to a plate.
• 5 in a medium-size skillet, let the butter melt over medium heat; add in the onion; stir/saute for 5 minutes then remove from heat.
• 6 arrange half the sausages in the bottom of a greased 2 1/2 quart casserole dish; scatter half the lentils over the sausages; then spoon half the onion over the top.
• 7 season to taste with salt and pepper.
• 8 layer the remaining lentils over the onion, then layer the remaining onion; arrange the remaining sausages on top.
• 9 pour on the wine, and bake in a 350° oven for about 30 minutes or until the sausages are nicely browned.