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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