Categories: Lentils, Main Dish, Pork
Ingredients
- 2 cups dried lentils , rinsed and picked over
- 1 tablespoon salt
- 1 medium onion , studded with
- 2 whole cloves
- 1 bay leaf
- 1/2 teaspoon dried thyme or 1/2 teaspoon dried rosemary
- 10 -12 links sweet Italian sausage or 10 -12 links hot Italian sausage
- 2 tablespoons butter
- 1 large onion , chopped
- black pepper , to taste
- 1 cup dry red wine
Directions
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In a large soup pot, combine the lentils, salt, studded onion, and thyme with enough water to cover.
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Bring to a boil; lower heat to low, cover, and simmer about 45 minutes or until the lentils are tender but not mushy; stir occasionally to prevent sticking (watch lentil carefully since they might stick once they’ve absorbed most of the water).
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Drain in a colander.
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Just before the lentils have finished cooking, arrange the sausages in large skillet; prick well with a fork; add enough water to cover; bring to a low boil; poach for 5 minutes and transfer to a plate.
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In a medium-size skillet, let the butter melt over medium heat; add in the onion; stir/saute for 5 minutes then remove from heat.
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Arrange half the sausages in the bottom of a greased 2 1/2 quart casserole dish; scatter half the lentils over the sausages; then spoon half the onion over the top.
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Season to taste with salt and pepper.
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Layer the remaining lentils over the onion, then layer the remaining onion; arrange the remaining sausages on top.
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Pour on the wine, and bake in a 350° oven for about 30 minutes or until the sausages are nicely browned.