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Lentils with Caramelized Leeks and Sausage Print Email

1/4 cup olive oil
4 to 6 ounces sausage, casings removed and crumbled
2 large leeks, white and light green parts only, halved and cut into 1-inch slices
1 1/4 lentils
3/4 cups long grain rice
4 cups chicken stock
Salt and freshly ground pepper to taste

Heat the olive oil over medium heat in a large, heavy-bottomed skillet. Add the sausage and cook until the fat has rendered and the sausage is browned, about 5 minutes. Using a slotted spoon, remove the sausage and reserve. Reduce the heat to medium-low, add the leeks to the fat and cook, stirring occasionally, until the leeks are totally soft and a deep golden brown, about 30 minutes.

As the leeks cook, combine the lentils and chicken stock in saucepan and bring to a boil. Reduce heat to low, and simmer gently for 15 minutes. Add the rice, stir, and simmer for another 15 to 20 minutes, until the lentils and rice are tender. Add the caramelized leeks and reserved sausage and stir to combine. Season to taste with salt and pepper. Serve with a green salad. - serves 4 - Joy Manning
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