Brazilian Style Lentils with Sausage

Place the lentils in a bowl with water and let them soak for about 20 minutes, or while you prepare the remaining ingredients. Drain before cooking.
1 cup French green lentils
In a medium pot over medium heat, drizzle in olive oil. Add the sliced sausage and sauté until lightly browned.
olive oil, ½ double smoked farmer's sausage*
Add the chopped onion to the pot and cook until soft and translucent.
1 small onion
Stir in the minced garlic and cook for about 1 minute, just until fragrant.
3 garlic cloves
Stir in the grated carrot and bay leaves. Cook for a few minutes, until the carrot softens.
½ medium carrot, 2 dried bay leaves
Stir in the drained lentils and season with salt.
salt
Pour in enough water to cover the lentils by about 1 inch (about two fingers above).
water
Bring to a gentle simmer and cook partially covered over medium heat for 25–30 minutes, until the lentils are tender but still holding their shape. Stir occasionally and add a splash of water if needed.
Remove the bay leaves. Adjust salt if needed. Sprinkle with chopped parsley and serve warm, traditionally over white rice.
parsley

Use French green lentils for best texture. Brown lentils cook softer and may become mushy.
Soaking the lentils for about 20 minutes is optional but helps them cook more evenly. At minimum, rinse well before using.
Simmer gently and avoid a rapid boil to help the lentils hold their shape.
If the liquid reduces too quickly, add a small splash of water during cooking.
You can substitute bacon for the sausage, or omit the meat entirely for a lighter version.
Remove bay leaves before serving.

Nutrition information is an estimate only and will vary depending on the type of sausage used and portion size.