Sausage and Lentils With Fennel

                                                               

                          Sausage and Lentils with Fennel

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.   Serves 4

Ingredients:

1 cup dried lentils (preferably French green lentils; 7 ounces

4 1/2 cups cold water

1 1/2 teaspoons salt

1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks     

    discarded, reserving fronds

3 1/2 tablespoons olive oil

1 medium onion, finely chopped

1 carrot, cut into 1/4-inch dice

1/2 teaspoon fennel seeds

1 1/4 pounds sweet Italian sausage links

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon black pepper

1 tablespoon red-wine vinegar, or to taste

Extra-virgin olive oil for drizzling

Directions:

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4" dice and chop enough fennel fronds to measure 2 Tablespoons. Heat 3 Tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in carrot, onion, fennel buld, fennel seeds, and remaining teaspoon salt. Cover pan and cook stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 Tablespoon oil in a 10" skillet over moderately high heat turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper 1 Tablespoon vinegar and 1 Tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2" thick slices. Serve lentils topped with sausages and sprinkled with remaining fennel fronds. Drizzle all over with extra-virgin olive. Serves 4   Main Courses.