Best Recipe From Last Week’s We Olive Cooking Class

4 Nov

From what we hear, participants in our cooking classes not only love what they learn but they love they get fed during the class. Here’s attendee Sarah’s favorite recipe from last week’s class .

Smoky Sausage with Garlic Lentils and Grilled Country Bread

Prep Time: 10 Minutes. Cooking Time: 20 Minutes. Serves 4-6

  • 1/3 cup garlic olive oil
  • 1 lbs lentils
  • 2 bay leaves
  • 1/2 white onion, diced
  • 2 carrots, diced
  • 12 oz Andouille chicken sausages or another type of smoky sausasge
  • salt and pepper to taste
  • 1 loaf rustic country bread

In a colander rinse the lentils under cold running water then drain. In a saucepan over medium-high heat, cover the lentils with two inches of water and cook until the water boils–about 5 minutes.

Reduce the heat to low and cook the onion, carrots and bay leaves. Season the lentils with salt and pepper then cook, stirring occasionally and adding more liquid as needed until the lentils are almost cooked through, about 15 minutes longer. Remove the bay leaves from the saucepan and discard. Toss hot lentils with garlic oil and salt and pepper.

Meanwhile saute the sausage in olive oil until cooked through and slightly browned. Serve with slices of grilled bread drizzled with olive oil and sprinkled with sea salt.

(recipe adapted from Gourmet January 2007, Fork and Anchor and Micki Sannar’s Olive Oil Deserts)

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