One Pot Spicy Sausage And Lentils Recipes

ITALIAN SAUSAGE AND LENTILS

Italian Sausage and Lentils image

Traditional Italian comfort food that's protein-packed and easy to make. No need to soak the lentils ahead of time. Use mild or spicy Italian sausage.

Provided by Angela Allison

Time 50m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
5 links Italian sausage ((mild or spicy))
1 medium onion, chopped
2 carrots, peeled and chopped
4 stalks celery, chopped
2 cloves garlic, minced
2 cups lentils ((brown or green lentils))
¼ cup red wine
1 15 ounce can diced tomatoes
4 cups broth ((vegetable or chicken broth))
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped parsley

Steps:

Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

LENTILS AND SPICY SAUSAGES

Lentils and Spicy Sausages image

Lentils with French influences. Serve with French bread slices. Adapted from Jenna Weber from PBS.

Provided by gailanng

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 yellow onion, diced
2 carrots, small diced
1 stalk celery, small diced
2 teaspoons minced garlic
2 tablespoons olive oil
1 1/2 cups dry green lentils, rinsed
1 quart chicken stock
1 1/2 teaspoons fresh minced rosemary
1 teaspoon dried thyme
1 bay leaf
1 teaspoon Dijon mustard
splash red wine vinegar
1/2 teaspoon smoked paprika
salt
pepper
1 lb hot Italian sausage, about 4 large links (can sub mild Italian)

Steps:

Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper.
Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
When the sausages are finished roasting, place in the pot with the lentils and serve together.

Nutrition Facts : Calories 820.8, Fat 41.6, SaturatedFat 12.8, Cholesterol 71.9, Sodium 1762.5, Carbohydrate 63.3, Fiber 23.9, Sugar 9.1, Protein 47.2

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