One Pot Tuscan Sausage and Lentils
Directions
- 1Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat.
- 2Add chicken sausage and cook until browned on both sides, about 6 to 8 minutes.
- 3Transfer the cooked sausage to a bowl.
- 4Add the remaining 2 Tbsp. olive oil to the skillet, along with fennel, onion, and carrots.
- 5Cook until the vegetables are softened and nicely caramelized, about 8 minutes.
- 6Stir in tomato paste and garlic, ensuring the vegetables are coated.
- 7Cook until the tomato paste turns brick-red and the garlic is aromatic, about 2 to 3 minutes.
- 8Add lentils, broth, rosemary, salt, and pepper to the mixture.
- 9Bring the mixture to a boil.
- 10Add the sausage back to the pan and reduce heat to maintain a gentle simmer.
- 11Cover and cook until the lentils are al dente, about 45 to 50 minutes.
- 12Remove the lid and stir in kale.
- 13Cook, uncovered, until the greens are wilted, about 2 more minutes.
- 14Stir in grated cheese.
- 15Taste and adjust seasonings as needed.
- 16Spoon into bowls and top with extra grated cheese and a drizzle of extra-virgin olive oil.
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 4 Tbsp. extra-virgin olive oil
- 12 oz. Italian chicken sausage (sweet, mild, or spicy), thinly sliced on the bias
- 1 small fennel bulb, cored and diced
- 1 medium yellow onion, diced
- 2 large carrots, thinly sliced into rounds
- 4 garlic cloves, minced
- 0.25 cup tomato paste
- 1.5 cups green or brown lentils
- 3 cups chicken or vegetable broth
- 1 Tbsp. finely chopped fresh rosemary
- 0.75 tsp. kosher salt
- 0.5 tsp. black pepper
- 4 cups kale, stemmed and thinly sliced into ribbons
- 0.5 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Equipment
large skillet with a fitted lid
Tips
- For a kick of heat, use spicy Italian turkey sausage or add a pinch of red pepper flakes.
- You can use cremini mushrooms and/or celery in place of (or in addition to) fennel and kale.
- To make vegetarian, use a plant-based sausage (like Field Roast brand) or crumbled tempeh, and nutritional yeast instead of cheese for a vegan option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or a medium skillet, adding extra broth if needed.
- To freeze, cool to room temperature, transfer to a freezer-safe zip-top bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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