Lentils With Sausage And Kale Recipe

I absolutely love this recipe because it’s a cozy, one-pot wonder that transforms my kitchen into a sanctuary of comforting aromas, perfect for unwinding after a long day. The combination of hearty lentils, savory sausage, and nutrient-packed kale makes me feel like I’m treating myself to something hearty and nutritious without sacrificing flavor.

Hearty and nutritious dishes are my preference, and this recipe for Lentils with Sausage and Kale fits the bill perfectly. Combining Italian sausage with lentils gives you richness and satiety in—and this is important—a dish that way too many folks consider a side.

You can serve this alongside garlic bread if you want, but I recommend treating it like an entrée and serving it first at your next dinner party. When you do, garnish it with a healthy drizzle of your best olive oil and a sprinkle of Parmesan if you want to make it truly special.

Ingredients

Olive oil contains healthy fats, has anti-inflammatory properties, and makes food taste great.

Sausage is rich in protein and has a deliciously deep, savory flavor.

It contributes richness and depth of flavor to any dish in which it is included.

Lentils are high in fiber; they are a good plant-based protein source.

They have heart-healthy benefits.

Kale is a superfood that is dense in nutrients, especially vitamins A, C, and K, an absolute must for your salads.

It adds so much nutrition and flavor.

Earthy is the best descriptor.

Garlic is rich in antioxidants supports immune system health and Yes it does play aromatic notes youd expect from a dish if you are making one: depth.

Garlic enhances the flavor of dishes.

Thyme: A herb with taste, a subtle earthiness, and an affinity for meaty, savory dishes.

Balsamic vinegar provides a pleasing sourness that is a counterpoint to richness and that ventures into the territory of slight sweetness.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound sausage, sliced (such as Italian sausage)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup lentils, rinsed
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 2 tablespoons balsamic vinegar
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Warm the olive oil in a big pot over medium heat. Toss in the sliced sausage and cook until browned, which should take about 5 to 7 minutes. Take the browned sausage out of the pot and set it aside.

2. In the same pot, add the onion, which has been diced, and sauté until it is translucent, which should take about 3-5 minutes.

3. Add the chopped garlic and the dried thyme to the pot, and let them cook in the oil for about a minute. Cook them just long enough to make them fragrant; burning either will impart bitterness to the soup.

4. The rinsed lentils should be added to the pot and stirred with the onion and garlic mixture to ensure they are well-coated.

5. Add the bay leaf and the chicken broth to the pot. Bring the pot’s contents to a boil.

6. Lower the heat to low, cover the pot, and let the lentils simmer for about 25-30 minutes, or until they are tender.

7. Add salt and pepper to taste. Discard the bay leaf.

8. Combine the chopped kale with the other ingredients in the pot, then continue cooking for another 5 to 7 minutes. You want the kale to be completely wilted and work down into the soup.

9. Put the sausage back into the pot, and mix in the balsamic vinegar. Allow everything to warm thoroughly for a few moments.

10. Lentils served with sausage and kale are best enjoyed in bowls. Top with grated Parmesan cheese if you so desire.

Equipment Needed

1. Large pot
2. Stirring spatula or spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Ladle
8. Bowls for serving

FAQ

• Q: Can I use a different type of sausage?A: Yes, you can use any kind of sausage you prefer. Italian sausage is recommended for its flavor, but feel free to try other varieties, like chicken or turkey sausage.
• Q: Can this recipe be made vegetarian?A: Sure! Just skip the sausage and use vegetable broth in place of the chicken broth. Adding some extra veggies, like carrots or bell peppers, ups the flavor ante.
• Q: How can I store leftovers?Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
• Q: Can I substitute the kale with something else?A: Yes, you can substitute spinach or Swiss chard for kale. Just remember, spinach will cook more quickly than kale.
• Q: Are other lentil types okay?For this recipe, you should use either green or brown lentils. They hold their shape well, even when cooked. If you use red lentils, you’re going to end up with mushy lentils and no shape. Red lentils will not work for this recipe.
• Q: Is there a way to make this spicier?You can add red pepper flakes or use spicy sausage to make the dish hotter.

Substitutions and Variations

1 tablespoon olive oil
can be substituted with
avocado oil
or
vegetable oil.
One pound of sausage, sliced, can be substituted with chorizo or turkey sausage for a differing flavor profile.
One can use shallots or leeks instead of an onion, diced, for a milder taste.
1 cup lentils can be replaced with split peas or chickpeas.
A bunch of kale can be replaced with spinach or Swiss chard, yielding a similar result with a different leafy green.

Pro Tips

1. Brown the Sausage Effectively To enhance the flavor, let the sausage develop a deep golden-brown crust without stirring too frequently. This caramelization adds depth to the dish.

2. Deglaze the Pot After removing the sausage, you may notice browned bits at the bottom of the pot. Use a splash of chicken broth or water to deglaze and scrape up these bits with a wooden spoon when you cook the onions. This step enhances the soup’s flavor.

3. Enhance Aromatics Early Add a pinch of salt to the onions as they cook to help them release moisture and sweetness. This helps balance the flavors and aids caramelization.

4. Optimize Lentil Texture To ensure evenly cooked lentils, consider soaking them in water for a few hours before cooking. Alternatively, just rinse them thoroughly, but soaking helps them cook more evenly and reduces cooking time.

5. Adjust Seasoning at the End Save most of your seasoning adjustments for after the soup has cooked. The flavors meld as the soup simmers, and adding salt or adjusting seasonings at the end lets you fine-tune the taste precisely.