I won't give you any instructions for cooking the sausages - because that would be silly and, quite frankly, I expect more from you! But I will say this: I prefer to use good quality chipolatas for this recipe - they somehow make the whole dish a little more refined and, dare I say it, French.
Makes 4 servings
- 2 tablespoons plus 1/4 cup good olive oil
- 2 carrots, scrubbed and 1/2-inch-diced
- 2 garlic cloves, peeled and minced
- 1 cup brown lentils or green Puy lentils
- 1 whole onion, peeled finely diced
- a few handfuls of fresh baby spinach, washed and roughly chopped
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- salt and pepper
Heat the 2 tablespoons of olive oil in a medium saute pan, add the onion and carrots, and cook over medium heat for 5 minutes. Add the garlic, cook for 1 more minute, and then set aside.
Meanwhile, place the lentils and 4 cups of water (or vegetable stock, if you have it) in a large saucepan and bring to the boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Add the chopped spinach, as well as the onion and carrot mixture, for the last few minutes of cooking. Place all of this in a medium sized bowl and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Pour this over the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper to taste, and serve. (The longer the lentils sit, the more salt and pepper you'll want to add, so beware of this).
I hope it soon becomes an Autumn staple in your kitchen!