|
In a large Dutch oven over medium-high heat, heat 1 tablespoon of
the oil until shimmering. Add the sausages and cook until browned
all over, about 7 minutes. Remove to a paper towel-lined plate,
cool, cut into ½-inch slices, and set aside.
|
|
Add the remaining oil to the pot, return it to medium-high heat,
and heat until shimmering. Add the onion, carrots, celery, bay
leaves, thyme, and ½ teaspoon salt, and cook, stirring frequently,
until soft and light golden, about 8 minutes. Add the garlic and
saute until fragrant, about 30 seconds. Add the wine, broth,
tomatoes, and lentils, increase the heat to high, and bring to a
boil. Add 1 teaspoon salt and pepper to taste, stir to mix, reduce
the heat to low, cover, and simmer until the lentils are tender,
about 45 minutes. Remove and discard the bay leaves, stir in the
mustard and sliced sausage, and cook until heated through,
about 5 minutes. Add the parsley, adjust seasoning if necessary,
and serve.
|
