Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation. Many traditional recipes make a fuss out of an otherwise simple meal, often boiling the lentils and sausages separately, then assembling them together for a final bake.
1 pound sweet OR hot Italian sausagesKosher salt and ground black pepper1 teaspoon grated lemon zest, plus 1 tablespoon lemon juiceIn a 12-inch skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the sausages and cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Transfer to a plate.
To the fat in the skillet, add the carrots, onion, and ½ teaspoon each salt and pepper. Reduce to medium and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Stir in the garlic, lentils and 2 cups water, then bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring occasionally, for 20 minutes .Place the sausages on the lentils, re-cover and cook until the lentils are tender and the sausages reach 160°F, 23 to 25 minutes.
Meanwhile, in a small bowl, whisk together the lemon zest and juice and the remaining 3 tablespoons oil. Stir in the parsley and capers; set aside until ready to serve. When the lentils and sausages are done, remove the pan from the heat. Transfer the sausages to a cutting board and cut them on the diagonal into pieces of the desired size. Taste the lentils and season with salt and pepper, then transfer to a serving dish. Place the sausages on top. Serve with the parsley-caper relish on the side.AP NEWS
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