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.

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 the lentils are simmering, Cut the fennel into 1/4" dice and chop enough fennel fronds to measure 2 tablespoons.

Heat 3 tablespoons oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking.  Stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.  Cover pan and cook stirring occasionally until vegetables are very tender about 10 minutes.

Place sieve over a bowl and drain the lentils reserving the water.  Bring the lentil water and 1/2 teaspoon salt to a boil in a heavy saucepan then reduce heat and simmer uncovered until lentil water is simmering.  Add lentils to vegetables and add enough of the reserved water to moisten the mixture.

Meanwhile with the tip of a knife pierce the sausages in a couple of places each.

Cook in a non-stick skillet with remaining tablespoon of oil, over moderately high heat turning occasionally, 12 to 15 minutes.  When done, golden and browned, transfer to a cutting board and slice into 1/2 inch rounds.

Combine the lentils with the fennel, fennel seeds, onion and carrots, flat leaf parsley, black pepper, vinegar. and olive oil for drizzling.  Top with sausage rounds when serving.

 sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high 

Bringuncovered, until lenti*
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-inch nonstick 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-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.