Ingredients
2 tbls olive oil
2 onions, diced
3 celery stalks, chopped
2 garlic cloves, chopped
3 large tomatoes, peeled and chopped
2 teaspoons tomato paste
3 thyme sprigs, leaves chopped
1 bay leaf
11 ounces lentils, preferably green “lentilles du Puy”
3/4 cup red wine
6 Toulouse or other favorite cooked sausages (1 1/2 lbs)
Large bunch of flat-leaf parsley
Sea salt, to taste
Freshly ground black pepper, to taste
Preparation
Heat oven to 400
Heat olive oil in a flameproof casserole: add onions, celery, garlic, and sauté for 5 minutes. Add tomatoes, tomato paste, thyme, and bay leaf. Mix and cook for 5 minutes. Remove from heat, add the lentils and red wine, stir well, then pour enough water to cover, about 2 cups. Place the sausage on top, cover, and bake for 30 minutes. Stir in the parsley and season with salt and pepper just before serving.
