Fried Lentils and Italian Sausage

Chef Abra Berens recommends cooking lentils just until tender then frying them. Their creamy-crispy texture pairs beautifully with juicy sausage and a citrusy mojo sauce that’s also great on vegetables, roasted potatoes, and fish.

Yield:
4 servings
Category:
Pork
Cuisine:
American

INGREDIENTS:

  • 1 cup black or French green lentils
  • Kosher salt
  • 2 small sprigs rosemary, leaves finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup (or more) plus 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 4 links of mild Italian sausage or bratwurst
  • 1 small head of cauliflower (about 1½ lb.), broken into large florets, florets sliced as thinly as possible

DIRECTIONS:

  1. Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain; transfer to a medium bowl. Let cool; pat dry.
  2. Place rosemary, garlic, and red pepper flakes in a large bowl. Heat ⅓ cup oil in a large skillet over medium-high until it begins to shimmer. Pour oil over aromatics in bowl; reserve skillet. Let sit 10 minutes, then whisk in lemon zest and juice; season rosemary mojo with salt.
  3. Meanwhile, heat remaining 2 tablespoons oil in reserved skillet over medium-high. Cook sausages, turning occasionally and pressing down so they are making good contact with the pan, until deeply browned and they have released some fat, 7–9 minutes total. Transfer to a plate.
  4. Add lentils to a skillet and increase heat to high. Season with salt; cook, stirring occasionally, until most of the lentils are crisp, about 5 minutes.
  5. Add cauliflower the bowl with the rosemary mojo and toss to coat. Taste and season

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