Serves 4
Earthy lentils and savory sausage, cooked with plenty of aromatics and Dijon mustard, makes a filling meal. Top the dish with a fried egg so you get a delightful sauce from the yolk and crisp bits from the golden edges of the whites.
1½ | pounds mild Italian sausage, removed from casings |
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1 | onion, finely chopped |
2 | cloves garlic, finely chopped |
1 | celery stalk, finely chopped |
2 | bunches Swiss chard, leaves thinly sliced and stems finely chopped |
Salt and pepper, to taste | |
1½ | cups Le Puy or other French lentils |
4½ | cups chicken stock |
3 | tablespoons Dijon mustard |
1 | tablespoon vegetable oil |
4 | eggs |
3 | tablespoons chopped fresh parsley (for garnish) |
1. In a large skillet over medium-high heat, brown the sausage for 8 minutes, breaking it up with a large metal spoon. Use a slotted spoon to transfer it to a bowl. Pour off all but 2 tablespoons of fat.
2. Return the skillet to the heat and add the onion, garlic, celery, Swiss chard stems, salt, and pepper. Cook, stirring often, for 8 minutes, or until softened.
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3. Add the lentils and stir well. Stir in the stock, bring to a boil, and lower the heat. Set on the cover askew. Simmer for 25 minutes, or until the lentils are tender.
4. Add the mustard, Swiss chard leaves, and sausage to the pan. Mix well. Set on the cover askew and simmer for 8 minutes, stirring occasionally, or until the chard is tender.
5. In a large nonstick skillet, heat the vegetable oil. Break in the eggs and fry them until the edges are crisp but the yolks are still runny.
6. Ladle the lentil mixture among 4 shallow bowls. Top each with a fried egg and sprinkle with parsley.