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Recipe Summary

total:
20 mins
prep:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 to 4 minutes longer. Transfer to paper towels 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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