Sausage and Lentils with Fennel

Sausage and Lentils with Fennel
Photo by Romulo Yanes

Ingredients

  • 1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
  • ½ teaspoon black pepper
  • 1 tablespoon red-wine vinegar
  • 1 carrot
  • 1 cup dried lentils (preferably French green lentils)
  • ½ teaspoon fennel seeds
  • 1 ¼ pounds sweet Italian sausage links
  • + 6 more ingredients
    • 4 ½ cups water
    • 1 medium onion
    • 1 ½ teaspoons salt
    • 3 tablespoons fresh flat-leaf parsley
    • 3 ½ tablespoons olive oil
    • Extra-virgin olive oil

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tab...

View full recipe at Epicurious

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