RECIPE

New Year’s Day Sausages with Garlic Lentils

You can make this dish any day of the year, but lentils will bring you extra good luck on New Year’s Day!

Ingredients

  • 1/2 pound dried lentils
  • 1 small onion, halved and chopped
  • 1 bay leaf
  • 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
  • 4 cloves garlic, grated or chopped
  • 8 fresh lamb, turkey, pork or chicken sausages
  • 4 cups baby arugula
  • 2 teaspoons balsamic vinegar
  • Salt and pepper
  • 1/4 cup flat leaf parsley, chopped

Preparation

In a medium size saucepan, add the lentils and enough water to cover them by 2 inches. Add the onion and bay leaf, bring to a boil and cook until tender, about 20 minutes. Discard the bay leaf.

Meanwhile, in a shallow bowl, combine 1/4 cup EVOO and the garlic; let stand for 15 minutes.

In a medium skillet, add the sausages and enough water to reach a depth of 1/4 inch. Drizzle generously with EVOO and bring to a boil, then lower the heat and simmer until the water is evaporated, about 8 minutes. Cook the sausages until slightly crisp, 3-4 minutes longer. Transfer to a paper towel-lined plate to drain.

In a large bowl, drizzle the arugula with EVOO and the vinegar; season with salt and pepper.

Toss the hot lentils with the garlic oil and parsley. Serve with the sausages and arugula.

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Rachael Ray