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One Pot Tuscan Sausage and Lentils with kale and Parmesan is a true hug-in-a-bowl. This comforting dinner is gluten free, rich in protein and fiber, and perfect for make-ahead meals.
Table of Contents
Why You’ll Love this Sausage and Lentils Recipe
- Made in 1 Pot. This is the second recipe in my One Pan Dinner series on Instagram (be sure to follow along if you’re not already!). The first recipe was this fabulous Lemon-Feta Chicken and Orzo, which has already garnered rave reviews.
- Hearty + Cozy. This is the definition of a stick-to-your-bones, hug-in-a-bowl meal. Between the hearty lentils, earthy greens, and rustic touch of rosemary, it’s incredibly warming and comforting. (Much like my Stewed Lentils, which are a reader – and personal – favorite.)
- Nutritious. This meal is brimming with fiber and protein, making it super satiating. Plus, the fennel, carrots, and kale add a variety of micronutrients and immune-boosting antioxidants.
- Make-Ahead Friendly. Sausage and lentils reheats beautifully, making it a great contender for weekday meals. You can even freeze this recipe to enjoy months down the road.
This recipe has rustic Italian roots and has quickly become a family favorite for chilly winter evenings.
The lentils, sausage, and aromatics simmer in a tomato-y, herb-infused broth until tender. And since everything cooks in the same pot, every bite offers layers upon layers of flavor.
I like using chicken sausage in this recipe, however turkey or pork sausage also work great.
Finish with a smattering of freshly grated cheese and a drizzle of good-quality olive oil and you have a nutritious, comforting weeknight meal.
And if you’re like me and can’t get enough hearty lentil dishes during the winter months, try my famous Lentil Soup Recipe next!
The Ingredients
- Sausage: I like using Italian chicken sausage, however turkey or pork sausage also work great. Feel free to use sweet, mild, or spicy sausage (I prefer mild in this recipe.)
- Lentils: Lentils are fiber and protein powerhouses. Plus, they’re budget friendly, and keep for a while. Look for brown or green lentils, which are the most widely available.
- Onion: Yellow onion adds an aromatic backbone to the dish.
- Fennel: Fennel offers a lightly anise, vegetal and subtly sweet flavor, which intensifies as it’s cooked. Just 1 cup of fennel offers almost 20% of your recommended daily value of vitamin C. You’ll also find plenty of iron, fiber, and potassium.
- Carrots: For sweetness and vibrancy.
- Garlic: Feel free to use as much or as little garlic as you like. I find 4 cloves to be the perfect amount.
- Tomato Paste: One of the secret ingredients in achieving supreme depth and brightness in this recipe. Just be sure to let the tomato paste fully caramelize in the pan, which unlocks its full flavor potential.
- Kale: For an extra boost of nutrients. Alternatively, you can use spinach or escarole.
- Rosemary: For rustic, herbal notes.
- Broth: Use chicken or vegetable broth.
- Cheese: A smattering of freshly grated Pecorino Romano or Parmigiano Reggiano cheese adds richness and depth.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sear Sausage in a large skillet with a fitted lid over medium heat until nicely browned. Transfer to a bowl.
Step 2: Sauté Aromatics, including onion, carrots, and fennel, until soft and caramelized, about 7 to 8 minutes.
Step 3: Add Garlic and Tomato Paste; cook 2 minutes, stirring to full coat vegetables.
Step 4: Add Lentils and Broth, and bring mixture to a boil. Stir in salt, pepper, and rosemary, cover, and reduce heat to maintain a gentle simmer.
Step 5: Simmer until the lentils are al dente, about 45 minutes.
Step 6: Add Kale and Cheese, and stir continuously until the greens are wilted. Taste and adjust seasonings as needed. Spoon into bowls and serve!
Recipe Variations
- Add Spice. For a kick of heat, use spicy Italian turkey sausage. Alternatively, you can add a pinch of red pepper flakes.
- Use Different Veggies. In place of (or in addition to) the fennel and kale, cremini mushrooms and/or celery are also delicious with sausage and lentils.
- Make Vegetarian. Use a plant-based sausage, such as Field Roast brand, or swap the sausage for crumbled tempeh. You can also swap the cheese for nutritional yeast if making vegan.
Serving Suggestions
This sausage and lentils recipe is plenty hearty and satisfying enough on its own. However, if you want to pair it with a fresh veggie salad, here are a few suggestions:
- Shaved Brussels Salad. This one includes pumpkin seeds, apple, and Manchego cheese in a punchy lemon-Dijon dressing.
- Smashed Cucumber Salad. This simple salad features a lovely feta dressing with lots of lemon and fresh dill.
- Warm Brussels Salad. Ready in right around 10 minutes, this speedy salad features a whole-grain mustard dressing and Parmesan.
How to Store and Reheat
- Store: Transfer sausage and lentils to an airtight container and refrigerate for up to 4 days.
- Reheat: Rewarm individual portions in the microwave, or in a medium skillet until warmed through. Add an extra splash of broth, if needed, to rehydrate the lentils.
- Freeze: Let the sausage and lentils cool to room temperature before transferring to a freezer-safe zip-top storage bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Hearty Lentil Recipes
Pumpkin Red Lentil Soup
The Best Lentil Soup Recipe
Lentil and Mushroom Stew over Potato-Parsnip Mash
Stewed Lentils with Marinated Feta
If you give this Tuscan Sausage and Lentils recipe a try, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
One Pot Tuscan Sausage and Lentils
Equipment
- Large skillet with a fitted lid
Ingredients
- 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 1/2 cups)
- 1 medium yellow onion, diced
- 2 large carrots, thinly sliced into rounds
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 1/2 cups green or brown lentils
- 3 cups chicken or vegetable broth
- 1 Tbsp. finely chopped fresh rosemary
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups kale, stemmed and thinly sliced into ribbons
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Instructions
- 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.
Notes
- Make Vegetarian: Any brand of plant-based sausage will work! I like Field Roast brand.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Rewarm individual portions in the microwave, or in a medium skillet until warmed through. Add an extra splash of broth, if needed, to rehydrate the lentils.
- Freeze: Let the sausage and lentils cool to room temperature before transferring to a freezer-safe zip-top storage bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Very delicious and easy to make. And the Lentils are full of flavor
This Tuscan sausage and lentil meal is heavenly! I love fennel, but my husband won’t eat it. What would be a good substitute in this recipe?
Thank you!
Maureen
This Tuscan sausage and lentil meal sounds heavenly, and I’m raring to try it! I love fennel, but my husband won’t eat it. What would be a good substitute in this recipe?
Thank you!
Maureen
This is a super easy and absolutely delicious recipe. I did end up adding more vegetable broth as the lentils soaked up all the liquid half way through the cooking time, and I wanted this to become a stew type dish. It was fabulous! My husband raved about it and asked that I include this dish as a part of our regular menu 👍🤤❤️
I made this for dinner tonight and it was a winner. Super easy to throw together once all the veggies were chopped. The fennel added a lovely flavor and the finish with the cheese made it feel hearty. Will absolutely make this again.
Are you using precooked sausage or raw?