Ingredients
6 pieces thickly cut bacon
3 cloves fresh organic garlic
1 large yellow organic onion
2 medium organic turnips
3 stalks organic celery
1/3 cup chopped fresh parsley
1 tsp dried thyme
1 1/2 cups small green lentils
4 cups organic chicken broth
1 tsp or more salt
1/2 tsp coarse ground pepper
12 chicken apple sausages
1 cup white wine
2 Tbs olive oil
2 tsp Dijon mustard
2 tsp red wine vinegar
Preparation
Slice the bacon into thin pieces and fry in a large pot. Mince the garlic, chop the onion and add to the bacon when the bacon is almost done; use the bacon fat to saute. Slice the celery diagonally, chop the turnips into 1 inch chunks and chop the parsley; add to the onions when the onions are almost soft. Add the thyme and continue to saute for 6 or 7 minutes. Rinse the lentils and add to the onion mixture; pour the chicken broth into the pot with the lentils and onions. Add the salt and pepper. Simmer gently until lentils are soft, about 1 hour and 15 minutes.
While the lentils are cooking, slice the sausages into bite sized pieces and saute them in a large frying pan with a little olive oil; add the white wine and continue cooking until the wine evaporates. Then brown the sausages; you probably won’t need to add olive oil. Add the browned sausages to the lentils when the lentils are done. Add the Dijon mustard and the wine vinegar. Cook for a couple of minutes more and then serve.
