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!

Source: Midwest Living


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine lentils, 1 thyme sprig, the bay leaf and 5 cups cold water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes or until lentils are tender. Drain. Discard thyme and bay leaf.

  • Meanwhile, prepare a gas or charcoal grill to medium heat. Remove strings and tips from peas. Toss peas with 1 tablespoon olive oil and 1/2 teaspoon salt. Place peas and sausages in a grill basket. Place the basket with peas and sausages directly over medium heat for 10 to 15 minutes or until an instant-read thermometer inserted near the center of sausages registers 165°, turning sausages occasionally to brown evenly and stirring peas occasionally. Remove peas after 3 to 4 minutes or when crisp-tender.

  • Drizzle lentils with lemon juice and remaining 1 tablespoon olive oil. Stir in the chopped thyme and season to taste with salt and pepper.

  • To serve, divide lentils and peas among serving plates. Bias-slice each sausage into three or four pieces. Arrange over lentils and peas. Top with goat cheese.

Skillet Method

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.

Nutrition Facts

641 calories; fat 37g; cholesterol 82mg; saturated fat 15g; carbohydrates 42g; mono fat 7g; poly fat 1g; insoluble fiber 8g; sugars 6g; protein 35g; vitamin a 1681.7IU; vitamin c 72.6mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 2.3mg; vitamin b6 0.5mg; folate 279.3mcg; vitamin b12 0.1mcg; sodium 1241mg; potassium 606mg; calcium 152mg; iron 6.1mg.