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Braised Sausages and Lentils with Parsley-Caper Relish
The classic combination of sausages and lentils make a satisfying meal on a cold winter day. There are many ways to prepare the dish; we use a skillet, start to finish. Dark-green French lentils du Puy, which hold their shape beautifully when fully cooked, take their time to soften compared to other types of lentils, so they need to simmer for 20 minutes before the browned sausages are added to the pan. A quick lemon, caper and parsley relish served alongside adds a welcome pop of tangy, herbal and citrusy flavor.
tablespoons extra-virgin olive oil, divided
pound sweet OR hot Italian sausages