Easy dinner recipes: Lentils with sausages and more for Gluten-free Wednesday

Love lentils? When it comes to adding substance to a dish, you can’t go wrong with these little legumes. They’re packed with vegetable protein, just one reason they’re so popular in vegetarian dishes. But that’s not all. Lentils cook up quickly (faster than other legumes like peas or beans), and they easily absorb flavors of other ingredients in a recipe, making them great team players. It’s probably no wonder they’ve been popular since ancient times. Oh, and they’re perfect for Gluten-free Wednesday.

Lentils with sausage: “Among a few staples that I keep in the cupboard, just in case a friend stays for supper, is a bag of lentils, one of the ingredients I always turn to when I need a last-minute dinner,” writes cooking legend Marion Cunningham in the introduction to her recipe. This comforting one-dish meal comes together in 45 minutes using only a handful of ingredients.

Lemon lentils: This recipe is from a 1994 story about Ismael Merchant, the film producer. While the recipe may take a little longer to make (it comes together in 1-1/2 hours), you can’t beat the harmony of flavors, which only get better with time. (It makes great leftovers!)

Quinoa lentil salad with tomatoes: Or try pairing lentils with quinoa. Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you’re looking for a light main course or flexible side dish. (And if you don’t tell, your guests probably won’t even suspect that it’s also vegetarian.)

LENTILS WITH SAUSAGES

Total time: 45 minutes | Serves 4 to 6

2 onions
2 cloves garlic
2 baking potatoes
3 cups water
1 1/4 cups dried lentils
1/2 pound sausage, such as kielbasa, chorizo, Italian or linguica, cut into 1/2-inch slices
Salt, pepper
1 bay leaf

1. Cut the onions in half from the stem top to the root bottom. Lay each half cut side down on a chopping board. Slice each half horizontally into 1/4-inch slices. Then cut down vertically into thin slices, and finish by cutting down crosswise so you have many small pieces of onion. Set aside.

2. Cut the garlic into thin slices lengthwise. Turn the slices on their side and cut into lengthwise thin slices. Holding the slices together, cut into small pieces vertically. Set aside with the onion.

3. Peel the potatoes and cut into 1-inch chunks. Add them to the onions and garlic.

4. Place the water and lentils into a pot. Add the onions, garlic, potatoes, sausage and salt and pepper to taste. Tear the bay leaf into several pieces and add to the pot. Bring to a simmer over medium heat. Cover, reduce the heat and simmer for 20 minutes.

5. Remove the lid and poke a piece of potato; if tender, fish out a little of the lentils and taste for tenderness. If both the potatoes and lentils are tender, they are ready to serve. If either is still firm, simmer another 10 minutes. Most of the liquid will have been absorbed. Serve in bowls.

Each of 6 servings: 204 calories; 359 mg sodium; 19 mg cholesterol; 8 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 9 grams protein; 4.84 grams fiber.

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