In a showcase dish for slow-cooking-meets-quick-and-easy, sausage and lentils come together in a hearty combination for cool weather. The slow part is making the sausage, which is actually a cinch and can be done days in advance. The quick-and-easy part is that the dish cooks in about half an hour. Of all the many, many kinds of lentils, which vary in size, color, and their use in cooking, French green lentils are perfect for preparations such as this one where you want the lentils to cook up soft to the center while retaining their shape and not collapsing into a puree, as would be desirable, for instance, in an Indian dal. The soupçon of balsamic vinegar is stirred in just before serving so its tang and aroma remain bright and boldly present, not faded into the background.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Heat the oil in a large pot over medium heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 8 minutes, transferring them to a plate as they are ready.
Step 2
When all the sausage balls are browned, stir the onion, carrot, and garlic into the fat remaining in the pot and cook until slightly softened, 3 to 5 minutes. Return the sausage balls to the pot, add the bay leaf, thyme, lentils, water, salt, and pepper and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until the lentils are soft but not mushy, 20 to 25 minutes.
Step 3
Stir the chicory into the pot and continue cooking until it is just wilted, about 5 minutes. Stir in the balsamic vinegar, sprinkle the chopped scallions over the top, and serve right away.
