Prep 20 mins
Cook 1 hr 25 mins
Cold weather food.
- 2 cups dried lentils, rinsed and picked over
- 1 tablespoon salt
- 1 medium onion, studded with
- 2 whole cloves
- 1 bay leaf
- 1⁄2 teaspoon dried thyme or 1⁄2 teaspoon dried rosemary
- 10 -12 links sweet Italian sausage or 10 -12 links hot Italian sausage
- 2 tablespoons butter
- 1 large onion, chopped
- black pepper, to taste
- 1 cup dry red wine
- In a large soup pot, combine the lentils, salt, studded onion, and thyme with enough water to cover.
- Bring to a boil; lower heat to low, cover, and simmer about 45 minutes or until the lentils are tender but not mushy; stir occasionally to prevent sticking (watch lentil carefully since they might stick once they've absorbed most of the water).
- Drain in a colander.
- Just before the lentils have finished cooking, arrange the sausages in large skillet; prick well with a fork; add enough water to cover; bring to a low boil; poach for 5 minutes and transfer to a plate.
- In a medium-size skillet, let the butter melt over medium heat; add in the onion; stir/saute for 5 minutes then remove from heat.
- Arrange half the sausages in the bottom of a greased 2 1/2 quart casserole dish; scatter half the lentils over the sausages; then spoon half the onion over the top.
- Season to taste with salt and pepper.
- Layer the remaining lentils over the onion, then layer the remaining onion; arrange the remaining sausages on top.
- Pour on the wine, and bake in a 350° oven for about 30 minutes or until the sausages are nicely browned.