This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago.

Ingredients

8 serv.

green lentils↗10 ounces
carrot↗1
diced
onion↗1
medium, diced
celery ribs↗2
diced
bay leaf↗1
fresh thyme↗2 sprigs
chicken broth↗1 1⁄4 cups
olive oil↗1⁄4 cup
pork loin↗1 lb
chicken meat↗1 lb
boneless thighs give this the best flavor
kielbasa↗1 lb
mushroom↗1 lb
quartered
salt↗
white pepper
unsalted butter↗2 tablespoons
bunch chives, chopped1

Step-by-step instructions

1
Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
2
Add lentils, bay leaf and thyme and saute approximately 1 more minute.
3
Add chicken stock.
4
Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
5
Cut the chicken and pork meat into 1 inch cubes.
6
Slice the sausage into 1/2 inch thick slices.
7
Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
8
Remove chicken and pork from pan and sear sausages.
9
Saute mushrooms separately with butter.
10
Return lentils to heat.
11
Add all ingredients to lentils and cook until meat reach desired degree of doneness. 4-8 minutes.
12
Add chopped chives for garnish.

Source: food.com

Original recipe ↗

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