Lentils with Garlic Sausage

• 1/4 cup extra-virgin olive oil
• 1 pound French garlic sausage or kielbasa, cut into 3/4-inch pieces
• 2 leeks, white and tender green parts only, thinly sliced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 1 1/2 cups French green lentils
• 3 thyme sprigs, 1 rosemary sprig and 1 fresh bay leaf, tied in a bundle
• Salt
• 1/2 cup hazelnuts
• 2 tablespoons Dijon mustard
• 1 small head of escarole, chopped
• 1 tablespoon chopped parsley

1. In a large, heavy Dutch oven, heat 2 tablespoons of the olive oil.
2. Add the garlic sausage and cook over moderately high heat, stirring, until browned, 5 minutes.
3. Using a slotted spoon, transfer the sausage to a plate.
4. Add the leeks, carrot and garlic to the Dutch oven and cook over moderate heat until softened, about 7 minutes.
5. Add the lentils, herb bundle and 5 cups of water and bring to a boil.
6. Season with salt and simmer over low heat, until the lentils are tender, about 35 minutes.
7. Discard the herb bundle.
8. Meanwhile, preheat the oven to 350.
9. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until golden.
10. Let cool, then transfer the nuts to a kitchen towel and rub off the skins.
11. Coarsely chop the nuts.
12. In a small bowl, combine the mustard with the remaining 2 tablespoons of olive oil.
13. Add the escarole to the stew and cook until wilted, 6 minutes.
14. Stir in the sausage and cook until hot.
15. Transfer the stew to bowls and drizzle with the mustard oil.
16. Garnish with the nuts and parsley and serve.

extravirgin olive oil, garlic, leeks, carrot, garlic, thyme, salt, hazelnuts, mustard, head of escarole, parsley

Taken from www.foodandwine.com/recipes/lentils-with-garlic-sausage (may not work)