Chicken Sausages Over Red Lentil Puree
|Red lentils||1 1⁄4 Cup (20 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground sage||1⁄4 Teaspoon|
|Smoked sausage||1 1⁄2 Pound, pounded (6 Sausages, Chicken Or Turkey)|
|Olive oil||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Balsamic vinegar||2 Teaspoon|
1. Combine the lentils with the water, garlic, turmeric (which helps keep the color of the lentils red), and sage in a 4-quart saucepan. Slowly bring the liquid to a simmer over medium heat. Partially cover the saucepan and simmer over very low heat (so the lentils don't foam over) until tender, about 10 minutes.
2. Meanwhile, slice the sausages into 1/2-inch rounds. Rinse the escarole leaves, shake off the excess water, and cut the leaves crosswise into 3/4-inch slices.
3. Heat the oil in a 12-inch skillet over medium heat. Add the sausages and cook, covered, for 2 to 3 minutes. Turn them over and cook until slightly browned, another 2 to 3 minutes. Add the escarole to the skillet, cover, and simmer over low heat until the escarole begins to release its liquid, 3 minutes. Stir the sausages and escarole together and continue to cook over medium heat, stirring every now and then, until almost all of the liquid has evaporated, about 1 minute. Combine the tomato paste with the water and add it to the skillet; mix with the sausages and escarole. Season to taste with salt and pepper.
4. Season the lentils to taste with salt and pepper, and if you have an immersion blender, puree them right in the pot. (If you don't have such a tool, leave the lentils whole.) Stir in the balsamic vinegar. Spoon the lentil puree into shallow bowls, and arrange the sausages and escarole in the middle.