Sausage with Garlic Lentils

Sausage with Garlic Lentils

14 oz lentils
1 tsp dried basil
1 small onion, peeled and sliced
1 carton chicken broth
Water, if needed
4 large cloves garlic, grated or minced
1/3 cup extra-virgin olive oil
1 pkg Mild Italian Sausages
1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
Salt and freshly ground black pepper

Cover lentils by 2 inches with chicken broth and water, add basil and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a small shallow bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.

Place sausages in a small skillet and add 1/4-inch water and 2 teaspoons extra-virgin olive oil. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Drain any excess liquid from the lentils and toss them with garlic oil, parsley and salt and pepper. Serve with sausages on top.

This was my first time cooking or eating lentils. They were pretty good...a bit bland but not bad at all! John loved them!

Adapted from Rachael Ray recipe.