Lamb Sausage with Lentils and Sautéed Pears

6
Servings

Ingredients

  • 2cups brown lentils (14 ounces)
  • 4cups boiling water
  • 3/4cup extra-virgin olive oil
  • 2carrots, diced
  • 1onion, diced
  • 1celery rib, diced
  • Salt and freshly ground black pepper
  • 3tablespoons cider vinegar
  • 1cup roasted red peppers (8 ounces), preferably piquillo, cut into thin strips
  • 1 1/4 pounds merguez sausage
  • 2ripe Bartlett pears, cored and cut into eighths