Craving a cozy, one-pot meal packed with protein and fiber? Look no further than this Tuscan Sausage and Lentil Skillet!
This dish is the ultimate comfort food—perfect for chilly evenings. Hearty lentils, savory sausage, and earthy greens come together in a gluten-free, satisfying bowl that’s as nourishing as it is delicious. With its rich flavors and hearty texture, this meal is the perfect hug-in-a-bowl, offering a warm, stick-to-your-bones kind of comfort you’ll want to enjoy all season long.
Rustic Sausage and Lentil Skillet
Course: One Pan MealCuisine: ItalianDifficulty: Easy4
servings15
minutes45
minutesHearty lentils, savory sausage, and earthy greens come together in a gluten-free, satisfying bowl that’s as nourishing as it is delicious.
Ingredients
3 Tbsp. extra-virgin olive oil
12 oz. beef smoked sausage (or sub chicken sausage) – sliced thin
1 small fennel bulb – cored and diced
1 medium yellow onion – diced
2 large carrots -sliced thin into rounds
4 garlic cloves – minced
4 Tbsp. tomato paste
1 1/2 cups dry green or brown lentils
3 cups chicken or vegetable broth
1 Tbsp. fresh rosemary – finely chopped
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 cups (1 bunch) kale – stems removed/ thinly sliced (or fresh spinach)
1/2 cup freshly grated Parmesan cheese
Directions
- Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 6-8 minutes. Transfer to a bowl.
- Add remaining 2 Tbsp. olive oil, along with fennel, onion, and carrots. Cook until softened, about 8 minutes. Stir in tomato paste and garlic. Stir to coat the vegetables. Continue to cook, about 2 to 3 minutes.
- Add lentils, broth, rosemary, salt, and pepper; bring mixture to a boil. Add the sausage back to the skillet and reduce the heat to maintain a gentle simmer. Cover and cook until the lentils are softened, about 45 minutes.
- Remove lid and stir in kale. Cook, covered, until the greens are wilted, about 2 more minutes. Top with grated cheese and serve.
Notes
- Reduce cooking time by using pre-cooked lentils (I have used Trader Joe’s Lentils) and reducing broth to 1.5 cups.
