Italian Sausage with Lentils and Ciabatta Toast
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Ingredients & Equipment
What we send
- 2 cupsgreen lentils
- 1Celery Stalk Organic (~240/case)
- 1 clovegarlic
- 1 tablespoontomato paste
- 2 containerschicken stock
- 1 tablespoonred wine vinegar
- 12 ouncessweet Italian sausages
- 1ciabatta roll
What You’ll Need
- 2 8" medium pots, 1 with lid
- aluminum foil
- 10" medium nonstick pan with lid
Cook LentilsIn a medium pot, combine lentils, 4 cups water, and a pinch salt. Bring to a boil over high heat, then reduce heat to medium and simmer, until almost tender, keeping lentils submerged, about 15 minutes. Drain and set aside.
Prepare IngredientsWhile lentils cook, rinse carrots and cut crosswise into ¼-inch slices. Rinse celery and cut crosswise into ¼-inch slices. Mince garlic. Peel onion and cut into small dice.
Cook VegetablesHeat 1 tablespoon olive oil in a separate medium pot over medium heat. When oil is shimmering, add carrots, celery, garlic, and onion and cook until softened, about 5 minutes. Stir in tomato paste and cook until bright red, about 2 minutes.
Simmer LentilsAdd chicken stock and lentils to pot with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium low. Cover pot and simmer until lentils are tender, about 10 minutes. Uncover and simmer until liquid is absorbed, about 3 minutes more. Remove pot from heat. Stir in red wine vinegar. Taste and add salt and pepper as needed.
Sear SausagesWhile lentils simmer, pat sausages dry with paper towel. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add sausages and sear until browned on bottom, 5-6 minutes. Flip, add ¼ cup water, and cover pan. Sear until browned on outside and cooked through, 5-6 minutes more. Remove from pan and halve on a diagonal.
Plate SausagesWipe pan from sausages clean. Halve ciabatta and add cut-side down over medium heat. Toast until light golden, about 3 minutes per side. Serve alongside lentils and sausages. Enjoy!