Sausage and Lentils with Fennel
User Reviews
4.7
Sausage and Lentils with Fennel
Description
This recipe uses green lentils for a firm texture that holds up through simmering with browned sausage and thinly sliced fennel, which adds a subtle licorice note. Garlic, onion, and grated carrot build savory depth alongside fennel seeds for complementary aroma. The lentils are par-boiled partly before finishing in the skillet to control cooking.
Red wine vinegar introduces a bright acidity to balance richness. The dish is cooked slowly to meld flavors and finish tenderly. It's satisfying served hot with crusty bread for a filling meal.
Preparations can be made ahead by par-boiling lentils and chopping vegetables in advance. Leftovers store well in the fridge up to 4 days and can be reheated gently with extra broth if needed to maintain moisture. Sausage choice can be varied between chicken, pork, or spiced versions, and casings should be removed to allow even cooking.
Ingredients
- 1 cup green lentils black lentils will work as well
- extra virgin olive oil
- 8 ounces chicken sausage casings removed (about 2 to 3 sausages, or pork sausage
- 1 fennel bulb thinly sliced, large or 2 small
- 1 to 2 garlic grated, large cloves
- 1 yellow onion finely chopped
- 1 carrot grated
- 1/2 teaspoon fennel seeds
- 1/2 cup broth
- 2 tablespoons red wine vinegar
Instructions
- 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 about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
- In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
- Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
- Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
- Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread
Notes
- Green or black lentils are preferred for their ability to hold shape during cooking.
- Chicken sausage can be substituted with Italian pork sausage or spicy sausage; remove casings before cooking.
- For more heat, red pepper flakes can be added to the sausage mixture.
- Prepare lentils by par-boiling one day ahead and store in their cooking liquid refrigerated.
- Vegetables can be chopped and stored separately in the refrigerator to speed up cooking.
- Leftover sausage and lentils keep up to 4 days in the fridge; reheat over medium heat adding broth as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (or more)
Amount Per Serving
Calories 3264 kcal
% Daily Value*
| Calories | 326.4kcal | 16% |
| Carbohydrates | 40.6g | 14% |
| Protein | 22.9g | 46% |
| Fat | 8.9g | 14% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 634.8mg | 26% |
| Potassium | 825.1mg | 18% |
| Fiber | 17.5g | 70% |
| Sugar | 3.6g | 7% |
| Vitamin A | 2845.9IU | 57% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 72.9mg | 7% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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