Andouille Sausage with Black Lentils and Artichokes
(from tas’s recipe box)
Source: Padma Laksmi - Tangy, Tart, Hot and Sweet
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
- 1 cup diced cipollini or small yellow onions
- 10 ounces andouille sausage, sliced diagonally into 1/4 in thick chunks
- 2 medium-size bay leaves
- 8 ounces frozen artichoke hearts, quartered
- 2 tablespoons chopped fresh sage
- 1 teaspon dried oregano
- 1/2 teaspon crushed red pepper
- 4 cups cooked Beluga or other black lentils cooked per page insturctions and drained
- 2 cups chicken stock
- 3/4 cup buttermilk
- 1 tablespoon chopped parsley