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1
Pick over the lentils for any bad ones, then rinse them in a couple changes of water. Put them in a small pot with about 2 cups of water, 1 teaspoon of olive oil, and the garlic that is roughly chopped. Bring to a boil over medium heat, then simmer, partially covered, for 25-30 minutes until the lentils are soft but not at all mushy. Drain any excess water. If you're doing this ahead of time, refrigerate the lentils; otherwise, set them aside.
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2
Meanwhile, heat 2 teaspoons of oil in a large, cast-iron skillet. Add the sausage and let the pieces brown and crisp. Remove to a plate and set aside.
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3
Add another teaspoon of oil to the pan, then put in the onions, saute a few minutes, then add the carrots and the minced garlic. When everything is soft, add the paprika, thyme, and salt, cook for a minute. Add the lentils.
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4
Pour in the cup of red wine and bring to a simmer. When the liquid is nearly completely reduced, 5-10 minutes, add the sausage back in. Simmer another few minutes until the liquid is evaporated, taste for seasonings, and sprinkle with the remaining 2 teaspoons of olive oil.
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5
Serve with toasted slices of fresh whole wheat bread, with simple steamed spinach or broccoli on the side.
