Spicy Garlic Sausage with French Lentils and Chicory

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds Spicy Garlic Sausage (page 48), formed into 1-inch balls
• 1 medium yellow or white onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 large clove garlic, finely chopped
• 1 small bay leaf, crumbled
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 1/2 cups French green lentils
• 6 cups water
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups packed chopped chicory leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons minced scallion, light green parts only

1. Heat the oil in a large pot over medium heat.
2. Working in batches to avoid crowding, add the sausage balls and brown all around, about 8 minutes, transferring them to a plate as they are ready.
3. When all the sausage balls are browned, stir the onion, carrot, and garlic into the fat remaining in the pot and cook until slightly softened, 3 to 5 minutes.
4. Return the sausage balls to the pot, add the bay leaf, thyme, lentils, water, salt, and pepper and bring to a boil over high heat.
5. Decrease the heat to maintain a brisk simmer and cook until the lentils are soft but not mushy, 20 to 25 minutes.
6. Stir the chicory into the pot and continue cooking until it is just wilted, about 5 minutes.
7. Stir in the balsamic vinegar, sprinkle the chopped scallions over the top, and serve right away.

extra virgin olive oil, garlic sausage, white onion, carrot, clove garlic, bay leaf, thyme, water, kosher salt, freshly ground black pepper, chicory leaves, balsamic vinegar, scallion

Taken from www.epicurious.com/recipes/food/views/spicy-garlic-sausage-with-french-lentils-and-chicory-389467 (may not work)