Recipes: Beans:
Lentils with Smoked Sausage & Mustard

Serves 4-6

2 tablespoons canola or other vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced into ½-inch pieces
1 pound brown lentils
1 quart water
1¼ teaspoon kosher salt
1 bay leaf
1 teaspoon dried thyme
1 pound smoked sausage, cut on the diagonal into ¾-inch slices
¼ cup chopped fresh parsley
Dijon mustard (for garnish)

In a Dutch oven, heat the canola oil over medium-low heat. Add onion, garlic and carrots and cook, stirring and being careful not to burn garlic, until onion is translucent, about 5 minutes. Add lentils, water, kosher salt, bay leaf and thyme. Stir to combine. Increase heat to bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes. Lentils should be "al dente" at this point - not quite finished cooking.

Add the sausage and continue cooking until lentils are tender but not mushy, about 10 more minutes. You want the lentils to still have just a bit of texture, sort of like a soft nut. Stir in the chopped parsley just before serving.

Ladle onto serving plates or wide, shallow bowls. Pass Dijon mustard at the table for garnishing and dipping!

Wine Skinny Match: Pinot Gris is a lovely match for the smokiness of the sausage and won't overpower the lentils and herbs.

Wine Skinny Cooks 10/07