I have three huge sausages (freshly made, from school!), and I also have a cup of red lentils that have been sitting in the darkest area of my cabinet. Oh–and a leek and a half that will go limp very soon.
All I need is one more ingredient to tie these three things together. And there it is: butter.
Prepare the red lentils according to the package’s directions (add a bay leaf to the broth or water for a bit more flavor). Meanwhile, sweat thinly sliced leeks in a combination of butter and oil. Once soft, add crumbled sausage (casings removed–sorry boys) and cook until no longer pink.
Combine the lentils with the leeks and sausage. Stir in a generous amount of butter and season with S & P and freshly squeezed lemon juice.