Lentils and Spicy Sausages

• 1 yellow onion, diced
• 2 carrots, small diced
• 1 stalk celery, small diced
• 2 tsp minced garlic
• 2 tbsp olive oil
• 1.5 cups dry green lentils
• 1 quart chicken stock
• 1.5 tsp fresh minced rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp Dijon mustard
• splash of red wine vinegar
• ½ tsp smoked paprika
• ½ tsp salt
• 1 lb hot Italian sausage, about 4 large links

Directions

1. Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sautéing for another two minutes.
2. Add the fresh rosemary, dried thyme, bay leaf, smoked paprika and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.
3. Meanwhile, preheat the oven to 425 degrees. Place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15-20 minutes, flipping midway through. You want the sausages to be crispy and golden.
4. When the sausages are finished roasting, place in the pot with the lentils and serve together. Season lentils with additional salt to taste.