One Pot Tuscan Sausage and Lentils

75 mins
Serves 4
https://dishingouthealth.com/sausage-and-lentils/

Directions

  1. 1Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat.
  2. 2Add chicken sausage and cook until browned on both sides, about 6 to 8 minutes.
  3. 3Transfer the cooked sausage to a bowl.
  4. 4Add the remaining 2 Tbsp. olive oil to the skillet, along with fennel, onion, and carrots.
  5. 5Cook until the vegetables are softened and nicely caramelized, about 8 minutes.
  6. 6Stir in tomato paste and garlic, ensuring the vegetables are coated.
  7. 7Cook until the tomato paste turns brick-red and the garlic is aromatic, about 2 to 3 minutes.
  8. 8Add lentils, broth, rosemary, salt, and pepper to the mixture.
  9. 9Bring the mixture to a boil.
  10. 10Add the sausage back to the pan and reduce heat to maintain a gentle simmer.
  11. 11Cover and cook until the lentils are al dente, about 45 to 50 minutes.
  12. 12Remove the lid and stir in kale.
  13. 13Cook, uncovered, until the greens are wilted, about 2 more minutes.
  14. 14Stir in grated cheese.
  15. 15Taste and adjust seasonings as needed.
  16. 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.