Roasted Sausages With Braised Lentils

The juices from the sausage give the lentils a lot of extra flavor. You can also add a splash of red wine with the stock for more flavor. I made this with black beans instead of lentils because it's what I had, and I also threw in some zucchini and squash. This is heavenly. Recipe courtesy of Spilling the Beans.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

•  olive oil or  canola oil
• 4 -6  large  chicken sausage or 4 -6  large  lamb sausages or 4 -6  large Italian sausage
• 1  red onions or 1  yellow onion
• 1  carrot, finely chopped
• 1  stalk celery, finely chopped
• 2  garlic cloves, crushed
• 1  cup dry green lentils
• 3  cups  chicken stock or 3  cups  beef stock or 3  cups  vegetable stock

Directions

1. Preheat the oven to 350.
2. Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the sausages (don't worry about cooking them through), setting aside on a plate once browned.
3. Add a little more oil to the skillet and saute the onion, carrot, and celery for 3 to 4 minutes, until softened.
4. Add the lentils and the stock and bring to a simmer.
5. Nestle the sausages back into the lentils and slide the skillet into the oven, then cook for 40 to 45 minutes, until the sausages are cooked through and the lentils are soft.