Italian Sausage and Lentils
Hearty in the best way, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil!
Servings: 4
Ingredients
- 1 cup green lentils or black lentils
- Extra virgin olive oil
- 8 ounces chicken or pork sausage, casings removed (about 2 to 3 sausages)
- 1 large fennel bulb, thinly sliced, plus fennel fronds for garnish (optional)
- 1 to 2 large garlic cloves, grated or minced
- 1 yellow onion, finely chopped
- 1 carrot, grated
- 1/2 teaspoon fennel seeds
- Kosher salt
- Black pepper
- 1/2 cup chicken or vegetable broth
- 2 tablespoons red wine vinegar
Instructions
- Soften the lentils. In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for 10 minutes. The lentils should be cooked just part-way through, and there should be some liquid in the pan still.
- Meanwhile, cook the sausage. In a large skillet, heat 1 to 2 tablespoons of olive oil over medium-high. Add the sausage and cook, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
- Saute the veggies. Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, fennel seed, and salt and pepper to taste. Saute for 8 or so minutes to soften.
- Simmer the soup. Add the broth, red wine vinegar, and the par-boiled lentils with their cooking water. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
- Finish and serve. Taste and adjust seasoning with more salt, pepper, and red wine vinegar. Ladle into serving bowls. Finish with a drizzle of extra virgin olive oil and, optionally, a sprinkle of fennel fronds.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Recipe Substitutions: If you prefer to use mild Italian pork sausage or a spicy sausage instead, feel free to swap the chicken sausage out for your favorite option. Just be sure to remove the sausage casings. You can add red pepper flakes for more heat, if you like.
- Leftovers and storage: Store leftover cooked sausage and lentils in the fridge for up to 4 days. Reheat on the stovetop over medium heat (you may need to add a little more broth).
Nutrition
Calories: 326.4kcal | Carbohydrates: 40.6g | Protein: 22.9g | Fat: 8.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 40mg | Sodium: 634.8mg | Potassium: 825.1mg | Fiber: 17.5g | Sugar: 3.6g | Vitamin A: 2845.9IU | Vitamin C: 13.2mg | Calcium: 72.9mg | Iron: 4.8mg
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