Eat & Drink

Cookbook Challenge: Week 2 — “The Best of Gourmet” – Lentils and Sausage

  • February 1, 2018
Lentils with Sausage and red wine vinagrette
Cookbook Challenge: Week 2 — “The Best of Gourmet” – Lentils and Sausage

 

For this week’s challenge (part of the 52 week cookbook challenge you can read about here) I’m doing recipe featuring sausage, lentils and a red wine vinaigrette from an old but fun cookbook from Gourmet called: The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes. Unfortunately I can’t link the cookbook it for you, it appears to not be available on Amazon anymore. But don’t worry, I’ll post the full recipe below.  I used to subscribe to Gourmet magazine until they stopped printing several years ago. I picked this book up a long time ago at a Home Goods type store, because it printed the favorite recipe of the year from the Magazine’s printing from the 1940’s to the 2000’s. There are so many interesting recipes — and lots of classics like Chicken a la King, Duck L’orange, and others you’ve probably seen on an episode of Mad Men.

So, why did I pick this week’s recipe? Well, three main reasons. 1) I had nearly all the ingredients on hand, and 2) I have a love for lentils paired with red wine vinegar and 3) my kids will pretty much eat anything that has sausage in it. So let’s take a look at what you need, and then how it tastes! (I modified the recipe a bit after making this!)

Ingredients:

1-2 packages of Kielbasa sliced fairly thin on an angle (depending on how much your family eats) – I personally like the Turkey Naturals with no nitrates — but you can go for whatever you like

1 1/2 cups of green or brown lentils that have been picked through and rinsed (original recipe called for two cups but I found it was way too much and the ratio was off with the vinaigrette so I lowered by a half cup)

1 cup diced carrots

1 cup diced celery

1 small onion diced

1-2 garlic clove minced (or two frozen minced ones from Trader Joes – my fav quick hack!)

1 teaspoon dried thyme

olive oil for sautéing veggies

1 bay leaf

1/2 cup red wine vinegar

1-2 tablespoons Dijon mustard

1/2 cup olive oil

salt and pepper

Step 1: 

Put 5-6 quarts of water in pan and the bay leaf, and bring lentils to a boil and then turn to low and simmer for 15 minutes. Check tenderness after 15 minutes and add some salt to taste — it will need another 5-10 minutes to simmer until tender. You want the lentils to be tender but still be intact. Once finished — drain the lentils.

Step 2:

While lentils are simmering, saute veggies, onion, garlic, carrots and celery over medium heat – you don’t want them to brown you just want them to get tender add the dried thyme. When veggies are tender put them aside in a bowl and clean the sauté pan out which you will use for the sausage.

Step 3: 

Make the vinaigrette  – Pour the red wine vinegar and mustard into a container and whisk the oil in. Add salt and pepper to taste. Set aside.

Step 4:

Brown sliced sausage in olive oil.

Final step:

Pour the drained lentils, and the veggies into the pan with the sausage. Next — carefully pour HALF of the vinaigrette into the mixture and toss gently.

Taste it — it should have that tang of the red wine vinegar but not be overpowering. If needed add more of the vinaigrette.  This is more of a personal taste preference.

Add salt to taste if needed. Then serve.

My kids loved having extra mustard on the side and the ate this dinner right up. Everyone gave it a thumbs up. (well, my kids gave a 3 quarter’s thumbs up).

Lentils with Sausage and red wine vinagrette

 

 

 

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