07-02-02_sausagelentilsclose.jpgI can always be romanced by lentils. They’re hearty and simple to make; they don’t require the overnight soak that a dried bean might. I covet their uniqueness of texture and taste. So when I saw this recipe in the January 2007 issue of Gourmet, I immediately figured on using chicken sausages in the formula and just running off with it.

The full recipe is for four servings and I halved it to make two; so a mere half cup of lentils did the job for me. I found a 12-oz. package of four chicken sausages, which were seasoned with sweet basil and pine nuts. This sounded like a good substitute for the required “sweet Italian sausage links.” They browned perfectly and were indeed delicious. And the softened combo of fennel, onion, and carrot mixed sweetly with the cooked lentils.

The dish was easy to make and seemed elegant in its simplicity. That red-wine vinegar gave the taste the subtlest edge. And the last drizzle of olive oil made the whole thing seem like a confident bistro dish.

RECIPE: you’ll be proud of this one; it’s so easy to enjoy
simple and not too messy
great collection of sweet (veggies), toothsome (lentils), and smoky (sausage)

Next, I want to make (another!) pasta recipe: “Spaghetti with Cauliflower, Green Olives, and Almonds,” from the January 2007 issue of Gourmet. Come back on Friday, February 23. Have you noticed I’m making a heck of a lot of things from the same issue of this magazine? I really hit the jackpot with this issue; it’s not always like this for me. So let’s enjoy it. Continue to stay tuned and always leave your comments with the corresponding recipes.