Lentils with Garlic Sausage and Sage Recipe by Mangia

Lentils and sausage is a classic combination. We especially like to use French green lentils here, which have, in fact,only a slight green tint to them. They are smaller than their cousins, brown lentils, and their taste is somewhat grassy, the reason to try them. Look for them in specialty markets.

From a purely practical point of view, lentils, unlike beans, do not need to be soaked in advance of cooking. They also cook in about half the time. This makes a luscious weekend meal, with soup and a great bread.