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