LCBO Food & Drink Spring 2023

ONE AND DONE

One-Pan Sausage & Lentils With canned lentils and ready-to cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 1 tbsp (15 mL) olive oil 4 mild Italian sausages, about 1 1/4 lbs (565 g) total 1 medium red onion, thinly sliced 1 medium zucchini, cut into 1/4 -inch (5-mm) rounds 1 orange pepper, cut into 1/2 -inch (1-cm) dice Salt to taste 2 cloves garlic, thinly sliced 1 sprig rosemary 1 can (540 mL) lentils, drained and rinsed 1 cup (250 mL) vegetable broth 1/2 cup (125 mL) water 2 tsp (10 mL) cider vinegar 1/2 cup (125 mL) crumbled feta cheese 1/4 cup (60 mL) roughly chopped parsley 1. Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate. 2. Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes. 3. Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.

A lighter Pinot Noir might not work with this dish, however the medium-bodied Latour Pinot Noir (LCBO 297630, 375 mL, $20.50) is just about perfect. The earthy lentils add a touch of complexity to the fragrant Burgundy, and the fennel in the sausages makes the wine’s cherry flavours shine.

Serves 2 to 3

58 FOOD & DRINK SPRING 2023