One Pot Tuscan Sausage and Lentils
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.
Servings: 4 to 5
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
Serving: 1.5cups | Calories: 482kcal | Carbohydrates: 49g | Protein: 31g | Fat: 19g | Saturated Fat: 4g | Sodium: 1109mg | Fiber: 14g | Sugar: 8g