Instructions

1. 

   1

   Prep vegetables & sausages

   • In Brava Chef’s Pan, stir together carrot, celery, fennel, onion, 1 tablespoon cooking oil and 2 teaspoons salt.
   • Arrange sausages on top of vegetables.
   • Slide Chef’s Pan, uncovered, into top shelf.
   • Press green button to begin cooking.
   • Note: You will stir and add additional ingredients after 12 minutes.

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2. 

   2

   Prepare chicken stock mixture

   • While food cooks, in medium bowl, stir together chicken stock, tomato paste, cayenne, 1½ teaspoons salt and a pinch of black pepper.

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3. 

   3

   Braise sausages & lentils

   • Carefully remove Chef’s Pan from Brava and stir in lentils and chicken stock mixture. Make sure there are no lentils or vegetables on top of sausages.
   • Cover Chef’s Pan with lid and slide into top shelf. Press green button to continue cooking.
   • When food is almost done, prepare parsley vinaigrette.

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4. 

   4

   Make parsley vinaigrette

   • In small bowl, combine parsley, garlic, Champagne vinegar, ¼ cup extra-virgin olive oil and ½ teaspoon salt; stir well. Set aside until food is done.

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5. 

   5

   Finish & serve

   • When your food is done, transfer sausages to cutting board. When cool enough to handle, slice sausages on the bias.
   • Add 2 tablespoons extra-virgin olive oil to lentils; stir well.
   • Transfer lentils to large serving platter, arrange sausages on top and drizzle with parsley vinaigrette.

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