French Lentils with Sausage and Snap Peas
This hearty, Mediterranean-style dish can be made on a grill or using a skillet. The recipe's creator, Susan Cleverdon of Kinnikinnick Farm, uses her farm's French country-style sausages, which are seasoned with tarragon, chives and parsley. Good-quality bratwurst is a worthy substitute. French lentils (aka puy) hold their shape better than ordinary lentils, but the regular kind will work, too. Just don't overcook them!
In an extra-large skillet, cook sausages in 1 tablespoon olive oil over medium-high heat for 5 minutes, turning until well browned. Add 1/2 cup water. Reduce heat; cover and simmer 12 minutes or until done (165°). Remove from skillet and keep warm. Drain water. Wipe out skillet. Heat 1 tablespoon oil in the skillet over medium-high heat. Add peas and 1/2 teaspoon salt. Cook and stir 3 to 4 minutes or until crisp-tender.