SAUSAGE OVER LENTILS

1 1/4 cup dried lentils

1 bay leaf
1 sprig fresh thyme
6 cups lightly salted water
3 tbsp olive or canola oil
1 cup finely diced fennel
1 onion, finely diced
1 large carrot, finely diced
1 celery rib, finely diced
2 garlic cloves, chopped
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 pkg (12-oz) fully cooked smoked sausage, cut into slices (beef, chicken, etc - your choice)

In a medium-size pot that has a lid, combine the lentils, bay leaf, thyme, and water; bring to a boil. Reduce heat and simmer 25 minutes until lentils are just tender. Drain lentils and remove the bay leaf and thyme sprig.

While lentils cook, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the fennel, onion, carrot, and celery. Cook 10 minutes or until veggies are softened. Add the garlic and cook a couple more minutes.  Stir in the lentils, other tablespoon of oil, vinegar, mustard, salt and pepper.

Prepare the sausage according to package directions making 1/4-inch pieces cut on the bias.  Serve sausage over the lentils. Lentils may also be served without the sausage.

File Photo