Friday, April 11, 2008

Green Lentils and Sausage

Slice carrots, onions and garlic and saute in olive oil. When soft, add lentils and enough water to cover the lentils. Add bay leaf, salt and pepper. Bring to a boil then cover and simmer until lentils are as soft as you like them. Add more water as the lentils cook if they seem like they need more to soften up. Slice cooked sausage (in this case, leftover sage pork sausage from Flying Pigs farm) and stir in until everything is hot.

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