Spicy Italian Sausage and Lentils with Fennel

INGREDIENTS:

• 1 Cup Dried Green Lentils
• 1 1/2Teaspoons Salt
• 1 Fennel Bulb, 1/4" Dice
• 2 Tablespoons Fennel Tops, Chopped
• 3 1/2 Tablespoons Olive Oil, Plus Extra For Drizzling
  
• 1 Medium Onion, Finely Chopped
• 1 Carrot, 1/4" Dice
• 1/2 Teaspoon Fennel Seeds
• 1 1/4 lb Spicy Italian Sausage Links
• 3 Tablespoons Fresh Flat-Leaf Parsley, Chopped
• 1/2 Teaspoon Black Pepper
• 1 Tablespoon Red-Wine Vinegar

DIRECTIONS:

• Bring lentils and 1/2 teaspoon salt to a boil in 4 1/2 cups of water
• Then reduce heat and simmer, uncovered, until lentils are tender but not crumbling.
• While lentils simmer, heat 3 tablespoons oil in a saucepan over medium heat, and stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.
• Cover and cook, stirring occasionally, until vegetables are very tender.
• Meanwhile, prick sausages in a couple of places with tip of a knife, then cook in remaining 1/2 tablespoon oil in a nonstick skillet over medium-high heat, turning occasionally, until golden brown and cooked through.
• Transfer to a cutting board.
• Drain cooked lentils in a sieve set over a bowl and reserve 1/2 cup of the cooking water.
• Stir lentils into vegetables with cooking water and cook over medium heat until heated through.
• Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds.
• Season with vinegar and salt.
  
• Cut sausages into 1/2-inch-thick slices.
• Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds and drizzled with olive oil.

This recipe came to us via Kelley Bean's work mate, Adam and we loved it! If you're a fennel fan, as we are, this one has it all forms. A quick and easy, hearty meal for any Fall evening.
Enjoy!

This recipe is originally from Gourmet