Second attempt at making this seemingly simple dish. Ted had it somewhere and I keep trying to make something close to what he had. I forgot to write down my first attempt and this one came out a bit soupy. Any way here’s what I did.
2 Tbsp. fat (I used bacon fat, vegetable oil would work fine)
1 lb. pork sausages
1/2 lb. lentils, picked over for non-lentil bits and rinsed
2 medium onions (or 1 large), small dice
3 carrots, small dice
2 celery stalks, small dice
2 cloves garlic, minced or pressed
1/4 cup dry vermouth
4 cups chicken broth
2 bay leaves
salt & pepper
Melt the fat in a large pot over high heat and brown the sausage links. Turn 1/4 turns to brown all sides. When fully browned set aside.
Lower heat to medium. Add onions, carrots & celery to remaining oil. Stir every 30 seconds or so and saute ~5 minutes until the onions are opaque. Your aim is to soften, not color.
Add the garlic and stir until fragrant.
Add the vermouth. Stir to combine. Allow to simmer until most of the vermouth has evaporated.
Add the lentils, bay leaves and the chicken broth. Give it a stir. Nestle the sausages into the lentils.
Bring to a boil. Lower to a simmer and cover. Cook for 10 minutes.
Remove the cover. Temp the sausages. If they are at 165°F remove and cover. Continue to cook the lentils, uncovered, for another 15-20 minutes. Taste starting at around 15 minutes. The lentils should have softened but not be mush.
Season with salt + pepper to taste. Serve 2 sausage links on top of a nice pile of lentils.