1 pack of chicken sausages, grilled and chopped
1 pound of dried lentils
1 onion, diced
2 pieces of bacon, diced
4 cloves garlic, chopped
1 teaspoon rosemary, chopped
1/4 cup parsley, chopped
1/4 cup garlic and herb infused oil (wegman’s makes basting oil that I used)
1/2 cup red wine
1/2 cup chicken stock
Salt and pepper to taste
Heat the oil in a large pot. Add the bacon and then once that starts crisping, add the onion. Cook for about five minutes. Add everything else except the sausage. Now add water so that the lentils are covered and there’s an inch or two of water above the lentils. Cover. Cook covered for about 10 minutes on medium heat. Uncover. Cook for about another 15 minutes, the lentils should be al dente not mush. If there’s still liquid in the pot, cover again off heat for about ten minutes to absorb the liquid. Top with sausage. Nom!
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Her frequently updated catalogue of published work is available on Author Central.
She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.
Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!
In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.
She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.
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One Response
Anna
yum! Thanks for sharing 🙂