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Leftover-Wine Sausage and Lentils
My friend Jane Sigal, a cookbook author, suggested this recipe to me as a great way to use up leftover wine. In a pot or large skillet, brown a pound of sliced kielbasa or other sausage in a little olive oil. Remove and set aside. In the same pot, sauté some chopped onion, carrots, and celery in oil. Return the sausage to the pot along with a cup of lentils, a bay leaf, and the equivalent of a bottle of wine (a mix of any leftover wine you might have, red or white, is fine; top off with broth or water if you don't have a full bottle). Cover and bring to a boil, then reduce heat and simmer until lentils are soft and liquid is almost all absorbed, about 45 minutes (add more water if necessary). Season to taste with salt and black pepper and serve with rice or crusty bread.

—Michelle Shih, O director of digital editions and lifestyle

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