# One Pot Tuscan Sausage and Lentils

One Pot Tuscan Sausage and Lentils with kale and Parmesan is a true hug-in-a-bowl.

- Servings: 4 servings
- Total time: 75 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://dishingouthealth.com/sausage-and-lentils/
- Recipe page: https://www.cliprecipe.com/recipe/87dc28a4-db7c-4d24-9b37-71538c3932db
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt