Steps
- Preheat the oven to 425°F / 220°C. Heat 2 tablespoons of olive oil in a heavy pot over medium heat.
- Cook 1 diced yellow onion, 2 finely diced carrots, and 1 finely diced celery stalk for 5 minutes. Stir in 2 teaspoons of minced garlic for 2 minutes.
- Add 1½ cups of dry green lentils, 1½ teaspoons of minced fresh rosemary, 1 teaspoon of dried thyme, 1 bay leaf, and ½ teaspoon of smoked paprika.
- Pour in 4 cups of chicken broth. Bring to a boil, then simmer for about 25 minutes, until most liquid is absorbed.
- Meanwhile, put 450g of hot Italian sausages on a baking sheet and mist with cooking spray. Roast for 15-20 minutes, turning halfway, until golden and the centers reach 160°F / 71°C.
- Stir 1 teaspoon of Dijon mustard, 1 tablespoon of red wine vinegar, and ½ teaspoon of salt into the lentils. Simmer until the liquid is absorbed.
- Remove the bay leaf, adjust the seasoning, and nestle the sausages into the lentils.