Sausages with Red Lentils and Green Salad

This is a great, after-work meal when you need to get dinner on the table fast. It is inspired by one of Mark Bittman’s recipes from Kitchen Express – a go-to cookbook for weeknight dinners. I used chicken sausage because we’re trying to lighten up this month, but pork sausage works too.

1 lb. sausages, sliced
1 TB. olive oil
1 medium onion, chopped
1 carrot, sliced
3 garlic cloves, minced
1/2 ts. dried thyme
1 cup red lentils
3 cups water
1/4 cup olive oil
2 TB. red wine vinegar
1 ts. dijon mustard
salt and pepper

Heat 1 TB. olive oil in a saute pan over medium heat and add sausage slices. Cook until they are just beginning to brown. Add a chopped onion, carrot, garlic, thyme and salt and pepper and saute.

Add lentils and water to a pot, bring to a low boil and simmer for 5-10 minutes. Keep an eye on the lentils, they cook quickly.
red lentils_web

Whisk together olive oil, red wine vinegar, mustard and salt and pepper.

Drain the lentils and add them to the sausage and vegetable mixture, toss with some of the vinaigrette adding more as needed and serve.