A couple of weeks ago I received some samples of heirloom beans from Marx Foods. The company had gotten some new stock and quickly posted an announcement on its site, that a cup of any two of the varieties would be sent out to bloggers willing to test drive the pulses. I opted in and was sent a cup each of the Petite Golden Lentils and Marrow Beans.
I immediately used the Petite Golden Lentils in this quick and simple weeknight dish. The yellowish, kernel-like pulse cooked down to reveal a silky, smooth texture and mild earthy flavor. A few simple vegetables (carrots, celery, onion, garlic) and some dried herbs and spices (cumin, curry, bay leaf, thyme) were all these golden beauties needed to showcase their flavor and serve as a flavorful bed for the chunks of sausage I served them with.
1 lb. Italian sausage (I used Pepper, Onion and Mushroom Pork Sausage), casings removed
1/4 cup olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
2 celery stalks, finely chopped
1/2 teaspoon ground cumin
1 teaspoon curry powder
Pinch of dried thyme
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper
1 cup petite golden lentils
2 cups chicken broth
1 1/2 cups water
1/4 cup heavy cream
Finely chopped parsley
Heat the olive oil over medium-high heat in a dutch oven. Add the sausage to the oil and brown well, breaking up the sausage with a wooden spoon. Once browned well, remove sausage pieces to a plate using a slotted spoon and cover to keep warm. In the oil left in the dutch oven, saute the onion, garlic, carrot and celery until softened, about 5 minutes. Stir in the bay leaf, dried thyme, curry, cumin and crushed red pepper flakes then add the lentils, coat well and cook for a minute more. Pour the chicken broth into the dutch oven along with 1 cup of the water and stir well. Bring to a boil, then reduce heat and simmer until the lentils are tender and cooked through, about 20 to 25 minutes (add additional water as necessary to thoroughly cook the lentils). Once the lentils are cooked through, stir in the heavy cream and remove the dutch oven from the heat.
Spoon the golden lentils into a dish and top with the sausage. Sprinkle with parsley and serve.