Sausage and green lentils

Ingredients

• Salsa Ingredients
• olive oil
• red onion finely chopped
• 3 cloves of garlic, finely sliced
• 1 small stick of cinnamon
• 1-2 dried red chilies, crumbled
• 2 tablespoons red wine vinegar
• 2 14-oz cans of tomatoes, chopped
• 8 medium-sized chicken sausages
• olive oil
• 1 lbs broccoli
• juice of half of a lemon
• olive oil
• salt
• pepper
• fresh thyme
• 14 oz of lentils
• 2 cloves garlic
• 1 bay leaf
• handful of parsley
• red wine vinegar

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Preparation

• In a medium pan add olive oil and heat until you see wisps of smoke. Add the onion, garlic, cinnamon stick and chili. Gently fry for about 10 minutes until the onion is translucent. Turn the heat up and add the red wine vinegar after it starts to steam turn it down to low and add the tomatoes and simmer for 30 minutes.
• Preheat oven to 400.
  Add the lentils to a saucepan add enough water to cover the lentils. Add 2 cloves of garlic, the bay leaf and some parsley stems. Simmer the mixture for 20 minutes.
• Take a roasting pan and place the sausages lightly covered in oil. Place in the oven for 25 minutes.
• After the sausage comes out of the oven boil water in a sauce pan and then add the broccoli. Drain the broccoli and toss in a bowl with lemon juice and olive oil. Place in a separate serving dish and set aside.
  
• When the lentils are done drain most of the water and remove the parsley stems and bay leaf. Smoosh a clove of garlic with a fork and add it to the lentils. Sprinkle 4 tablespoons of olive oil, parsley leaves and salt and pepper.
• Add the lentils to a serving dish. Remove the cinnamon stick from the salsa and season with salt and pepper and spread across the lentils. Cut up the sausages and spread across the top. Serve alongside the broccoli.

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