It’s time to fire up the grill for this yummy recipe! It all starts with your favorite sausage links, grilled to perfection, served over a healthy and hearty salad of brown lentils, sautéed spinach, leeks and dried cranberries. A drizzle of mustardy vinaigrette later, and voilà–a perfect dinner for these cold winter nights.
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Grilled Sausages over Lentils with Spinach & Leeks
Ingredients:
- 4 sausage links (I used milk Italian sausage)
- 2 cups chicken broth
- 1 cup brown lentils
- Extra virgin olive oil
- Salt & pepper
- 2 garlic cloves, minced
- 2 leeks, white part only, root end removed, sliced into half moons
- 6 cups baby spinach leaves
- ½ cup dried cranberries
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- 2 Tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Directions:
- Drizzle some oil over the sausages and grill over direct heat, turning so that all sides get browned. This should only take about 5 minutes total. Allow the sausages to cool.
- In the meantime, bring the stock to a boil in a saucepan. Reduce the heat the medium and add in the lentils. Cook for 20-25 minutes, stirring frequently, until the liquid is absorbed and the lentils are tender.
- In a large sauté pan, heat 1 Tablespoon of oil over medium-high heat. Add in the leeks (washed and dried) and the garlic. Sauté, stirring constantly, for 3 minutes. Add in a pinch of salt and pepper, along with the spinach leaves. Add a touch more oil if necessary, sauté until the spinach is wilted. Add in the dried cranberries.
- To make the vinaigrette, whisk all of its ingredients together. Serve the sausages over the lentil salad, drizzle with a touch of vinaigrette.
Tagged: brown lentils, dried cranberries, garlic, grilled meat, grilled sausage, Italian sausage, leeks, lentils, mustard vinaigrette, spinach
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