GARLIC SAUSAGE
WITH LENTILS
These sausages are cooked with the simmer-then-fry
technique to get them perfectly done both inside and out.
SERVES 4 TO 6
4 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
1 small carrot, peeled and cut into fine dice (about ½ cup)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
8 ounces (about 1 cup) French Puy lentils
2 cups homemade or low-sodium canned chicken stock