This is a tasty and healthy dish to help counterbalance the large amounts of food from the holiday weekend.
- 1/2 pound lentils
- 1 fresh bay leaf
- 1 small onion, peeled and halved
- 4 large cloves garlic, grated or minced
- 1/3 cup extra-virgin olive oil
- 4 pre-cooked spinach chicken sausages
- 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
- Salt and freshly ground black pepper
Cover lentils by 2 inches 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.
In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
Place sausages in a small pan and add 1/4-inch water and 2 teaspoons 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.
Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. (I also tossed in some shredded Swiss chard.) Serve with sausages on top.