Sausage and Lentils with Fennel
One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!
Servings: 4 people (or more)
Ingredients
- 1 cup green lentils, black lentils will work as well
- extra virgin olive oil
- 8 ounces chicken or pork sausage, casings removed (about 2 to 3 sausages)
- 1 fennel bulb large or 2 small, thinly sliced
- 1 to 2 large cloves garlic, grated
- 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
Video
Notes
- What kind of lentils to use? In this recipe, I recommend green or black lentils as they will hold their shape better giving the stew the right texture.
- 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.
- Make-ahead tips: Although this recipe is quick to make, you can par-boil the lentils one night ahead and keep them in the fridge in their cooking liquid. You can also chop the vegetables and save them in sealed bags or containers in the fridge.
- 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).
- Visit our online shop to browse our lentils, quality extra virgin olive oils and all-natural and organic spices and more!
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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