Lamb Sausage with Lentils and Sauteed Pears
2 cups lentils
4 cups boiling water
3/4 cup extra-virgin olive oil
2 Harvest Haven carrots, diced
1 Harvest Haven onion, diced
1 celery rib, diced
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
1 cup roasted red peppers
1 lb Harvest Haven Lamb Sausage
2 ripe pears, cored and cut into eighths
In a large heatproof bowl, cover the lentils with the boiling water and let stand for 30 minutes. Drain.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the diced carrots, onion and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lentils and 1 1/2 cups of water and season with salt and pepper. Cover and cook over low heat until the lentils are just tender and the liquid is absorbed, about 20 minutes. Stir in 1/2 cup of the olive oil, the apple cider vinegar and the roasted red peppers and season with salt and pepper. Transfer the lentil mixture to a serving platter.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the lamb sausage and cook over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Arrange the sausages around the lentils and pour over any accumulated juices.
Return the skillet to high heat. Add the pears and cook, turning once, until lightly browned, about 2 minutes. Transfer to the platter and serve right away.