Cooked - One Pot Tuscan Sausage And Lentils

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Home Pricing Community My Recipes

One Pot Tuscan Sausage And Lentils

4.0

3 to 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 (about 1 to 1 ½ cups)

1 medium yellow onion, diced

2 large carrots, thinly sliced into rounds

4 garlic cloves, minced

¼ cup tomato paste

1 ½ cups green or brown lentils

3 cups chicken or vegetable broth

1 Tbsp. finely chopped fresh rosemary

¾ tsp. kosher salt

½ tsp. black pepper

4 cups kale, stemmed and thinly sliced into ribbons

½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

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

Course🍽️Main Course

Diets🥩Carnivore...

CategoryOne Pot Meal

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 59 weeks ago

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