Preparation
Step 1
Cover lentils by 4-cm with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
Step 2
In a shallow pasta bowl combine the garlic and about 70ml extra-virgin olive oil and let stand 15 minutes.
Step 3
Place sausages in a small pan and add 0.5-cm water and 2 tsps extra-virgin olive oil, a little drizzle. bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
Step 4
Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.
©foodnetwork
Ingredients
250g pound lentils
1 fresh bay leaf
1 small onion, peeled and halved
4 large cloves garlic, grated or minced
75ml extra-virgin olive oil
8 fresh sausages, pork, chicken or lamb, hot or sweet
20g fresh flat-leaf parsley, a generous handful, finely chopped
Salt and freshly ground black pepper