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seasonal recipe

Recipe for lentils with sausages, Swiss chard, and fried eggs

Lentils with sausages, Swiss chard, and fried eggsKaroline Boehm Goodnick for The Boston Globe

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.

pounds mild Italian sausage, removed from casings
1onion, finely chopped
2cloves garlic, finely chopped
1celery stalk, finely chopped
2bunches Swiss chard, leaves thinly sliced and stems finely chopped
Salt and pepper, to taste
cups Le Puy or other French lentils
cups chicken stock
3tablespoons Dijon mustard
1tablespoon vegetable oil
4eggs
3tablespoons 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. Sydney Oland