Lentils and Sausage with Fig and Balsamic Glaze
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 thin sausages, coarse
- 60 ml balsamic vinegar
- 125 g jam (fi jam)
- 2 tablespoon olive oil
- 1 large onion (s), finely diced
- 70 g ham (prosciutto), diced
- 1 large carrot (s), finely diced
- 1 stalk celery, finely diced
- 1 bay leaf
- 2 cloves garlic, crushed
- 250 ml white wine, dry
- 300 g lentils, brown
- 1 handful parsley, smooth, chopped
- water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a saucepan, add the onions and sweat for 5 minutes until translucent. Put the ham, carrots and celery in the saucepan and cook for another 5 minutes. Add the garlic, bay leaf and white wine and cook for 1 minute.
- Add the lentils and fill up with enough water to just cover the lentils. Put the lid on the saucepan but leave a crack open and bring to a boil and cook the lentils for 45 minutes.
- Fry the sausages in a little oil 15 minutes before the end of the cooking time. Mix the jam, balsamic vinegar and 1 tablespoon water in a bowl and add the mixture to the fried sausages. Turn these several times in the fig glaze so that the sausages are completely covered with the glaze.
- Arrange the lentils on the plates, place the sausages on the lentils, drizzle with the remaining glaze and decorate with the parsley.
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