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Lentils with Andouille Sausage
http://www.seriouseats.com/recipes/2012/11/skillet-suppers-lentils...
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Ingredients
categorized
original
1 1/2 tablespoons olive oil
4 whole andouille sausages, pricked all over with a toothpick or cake tester (about 1 pound, see note above)
1 large carrot, peeled and diced (about 1 1/2 cups)
1 celery stalk, finely diced (about 1 cup)
1 medium onion, finely diced (about 1 1/2 cups)
1 serrano or jalapeño pepper, minced (optional, about 2 tablespoons)
Kosher salt and freshly ground black pepper
1 cup dried green lentils
3 1/2 cups low-sodium homemade or canned chicken broth
2 tablespoons fresh lemon juice from 1 lemon
Extra-virgin olive oil, for drizzling (optional)
½ cup chopped fresh parsley leaves
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Carrot, peeled and diced (about 1 1/2 cups), large
(
1
)
Celery stalk, finely diced (about 1 cup)
(
1
)
Green lentils, dried
(
1
cup
)
Lemon juice from 1 lemon, fresh
(
2
tablespoons
)
Onion, finely diced (about 1 1/2 cups), medium
(
1
)
Parsley, fresh leaves
(
1/2
cup
)
Serrano or jalapeno pepper
(
1
)
Meat
Andouille sausages, whole
(
4
)
Canned Goods
Chicken broth, low-sodium homemade or canned
(
3 1/2
cups
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Olive oil
(
1 1/2
tablespoons
)
Olive oil, Extra-virgin
(
1
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,563 recipes
Social Stats
38.4
Rating
1-100
8
Tweets
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Views
42
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Recipe Stats
Published November 13, 2012 (3 months ago).
24 people saved this recipe.
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