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Makes

Ingredients

  • 1 cup French green lentils
  • 3 sprigs each sage rosemary, and thyme
  • 1 bay leaf
  • Kosher salt
  • ¼ cup carrot diced
  • ¼ cup fennel diced
  • 2 tablespoons shallot minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper ground
  • ⅓ cup olive oil
  • 1 cup crumble feta cheese
  • ½ cup parsley finely chopped
  • 4 Sowbelly Butchery Lamb and Sweet Potato sausages cooked

Instructions

  • Rinse lentils. Tie herbs together with kitchen twine. Combine 2 cups water, lentils, sage, rosemary, and thyme, and ½ teaspoon salt in a medium saucepan. Set pan over medium-high heat. When water boils, lower heat and simmer for 12 minutes.
  • Add carrots and fennel and simmer until the lentils are tender, another 5–7 minutes. Remove herbs and drain lentils.
  • Combine shallot, vinegar, lemon juice, mustard, ½ teaspoon salt, and pepper in a large bowl. Slowly whisk in oil. Add cooked lentils. Stir to combine and rest for 10 minutes. Add feta and parsley, toss, and serve with sausages.