Wine With…Spicy Red Lentils with Sausage

Make-ahead one-dish meals can be a godsend for both casual family suppers and more formal gatherings: the dish is prepared earlier in the day or the day before, which allows you to be sitting on the deck with friends enjoying a drink before dinner instead of standing over a hot stove. All you have to do is pop the pot in the oven or on the stovetop to reheat, toss the salad, and open another bottle of wine. Life is good with one-dish feasting!

Lentils are among the most rewarding ingredients on which to build one-dish meals. Among the many reasons why they ranks among the world’s most popular foods is their fairly neutral taste, which makes them adaptable to a vast array of seasonings and preparations. In this variation-on-a-theme, we’ve spiced up the basic dish and added sausage and potatoes, but you could easily leave out either, or both, and still have a delicious vegetarian dinner by cooking the lentils in water or vegetable broth.

Lentils With Sausage and Potatoes

From sweet or hot Italian sausage to kielbasa, any type of sausage is good in this dish. (Depending on size, allow one to two sausages per person). The sausages may be cooked ahead of time and reheated.

Serves 4-6

2 ½ cups split red lentils
1 tablespoon olive oil,
1 cup white wine
5 cups chicken broth
1 cup chopped cilantro and parsley (about equal amounts of each), stems included
1 canned chipotle pepper (chipotle in adobo)*
1 tablespoon chopped fresh ginger
3-4 cloves garlic, chopped
1 cup coarsely chopped onion
1 tablespoon chopped fresh ginger
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon turmeric
1 teaspoon salt or to taste
4-6 small potatoes, cooked, peeled and cut in quarters
4-8 sausages, depending on size
Quartered limes for garnish (optional)

In a large pot, over medium heat, stir together the lentils and olive oil for a couple of minutes, then raise the heat and pour in the wine. Continue cooking, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, then turn off the heat and let the lentils sit while you prepare the herbs.

In the bowl of a food processor place the cilantro, parsley, chipotle, ginger, garlic and onion. Pulse the mixture until it is finely chopped but do not let it turn to a paste. (Alternatively, the mixture may be chopped with a sharp knife.) Add the herb mixture to the lentils along with the cumin, paprika, turmeric, and salt. Cover the pot and simmer, covered, until lentils are tender, about 20-30 minutes, adding more liquid if necessary (the mixture should be slightly soupy). Add the cooked potatoes and refrigerate until ready to serve.

To serve, grill the sausages or sauté in a pan. Then slice them or cut them in chunks (may be done ahead and reheated). Dish up the lentils and potatoes in individual bowls and top with sausage. If using, pass limes at the table.

*Unused chipotle can be transferred to a small freezer bag and frozen for another use.