I made this dish in about 30 minutes and loved it. I’ve added my changes in the ingredients list, and tips at the bottom.
3-1/2 cups chicken or vegetable broth (I used vegetable broth)
1/2 tsp dried leaf thyme
1-1/2 cups uncooked green lentils, rinsed (see Tips, below)
2 tbsp olive oil
1 cup diced red onion
3 garlic cloves, minced
2 carrots, peeled and diced
1 cup diced fennel or celery (I used celery, about 2 stalks)
1 red bell pepper, diced (I used a green one)
2 tbsp balsamic vinegar
8 oz smoked sausage, such as kielbasa, cut into 1/2-inch (1-cm) chunks (I used Ham)
freshly ground black pepper
1/4 cup chopped fresh parsley
In a large saucepan, bring stock to a boil over high heat. Add thyme and lentils. Reduce heat to medium-low, cover and simmer until lentils are just tender but still hold their shape, from 25 to 30 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, carrots and fennel. Stir often for 8 minutes. Add red pepper. Stir often just until tender, about 2 minutes. Stir in vinegar, then remove from heat.
Add vegetables and smoked sausage to lentils in saucepan; season with pepper to taste. Cover and cook until sausage is hot, about 5 minutes. Add more stock or water, if needed, to prevent lentils from sticking. Stir in parsley.
This dish will keep well for 3 days in the refrigerator and can be frozen for up to 3 months.
The smaller-sized green Laird lentils hold their shape in cooking and are the kind preferred for this recipe.
Any kind of smoked sausage or ham works well.