Lentils with Italian Sausage

January 17, 2008
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A very simple lentil dish with all the punch of New Orleans Red Beans and Rice. This one, though, is lentils, which have more protein than beef, and sausage, a fine and tasty indulgence. Enjoy! SAM

2 1/2 cups dried green or gray lentils
4 1/2 cups water
3 medium onions, chopped (1 1/2 cups)
4 cloves garlic, minced
2 bay leaves
4 small waxy potatoes, quartered
1 pound spicy Italian sausage, cooked and cut into 2-inch pieces

Rinse the lentils, place them in a large Dutch oven over medium heat, and cover them with water. Add the onion, garlic, and bay leaves. Bring to a simmer. Add the potatoes and sausage. Reduce the heat to low, cover, and simmer for 30 minutes or until the lentils are tender and most of the liquid is absorbed.
Makes 8 servings.

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