Sausage And Lentils Recipe

I decided to dive into making this Italian sausage and lentils dish and it turned out to be a messy flavor explosion that warmed me up in the coziest way, proving that sometimes simple ingredients can create a meal thats surprisingly satisfying.

I think my sausage and lentils recipe is a nutritious mix that combines the robust flavor of Italian sausage with protein-packed lentils, tender onion, carrots, celery, and garlic. I love how the diced tomatoes, broth, thyme, bay leaf and a splash of red wine offer a balanced meal.

Ingredients

• Italian sausage: It’s packed with protein and adds a savory kick that really bring the dish to life.
• Lentils: These little legumes are full of fibre and make the meal hearty and nutritious.
• Onion: Gives a sweet, aromatic base that helps blend the flavours together real nicely.
• Red wine: Optional but it deepens the broth with a tang that makes everything more tasty.
• Diced tomatoes: They offer a bit of acidity and moisture, balancing out the rich sausage perfectly.

Ingredient Quantities

• 1 lb Italian sausage, cut into chunky pieces
• 1 cup dried green lentils, rinsed
• 1 large onion, roughly chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or veggie broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup red wine (optional, but adds flavor)
• 2 tablespoons olive oil
• Salt and pepper to taste

How to Make this

1. Heat the olive oil in a big pot over medium heat then add the Italian sausage pieces and cook until they get nicely browned on all sides.

2. Once the sausage is browned, toss in the roughly chopped onion, diced carrots, and chopped celery; stir it around for about 4 minutes until they start to soften.

3. Mix in the minced garlic and let it sizzle for about a minute so you get that awesome garlic aroma.

4. Pour in the red wine and let it bubble for roughly 2 minutes, making sure you scrape any tasty bits off the bottom of the pot.

5. Add the rinsed green lentils along with the can of diced tomatoes, chicken or veggie broth, dried thyme and the bay leaf.

6. Give everything a good stir then bring the mixture to a boil.

7. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 25 to 30 minutes or until the lentils are soft.

8. Stir the pot occasionally to make sure nothing sticks and to let all the flavors mix together really well.

9. Taste the dish then add salt and pepper as needed; if you think the flavors need a little extra boost, let it simmer a few more minutes.

10. Remove the bay leaf then serve the sausage and lentils hot, and enjoy your hearty meal!

Equipment Needed

1. A large heavy-bottomed pot to hold all the ingredients while you cook
2. A wooden spoon to stir and mix the dish evenly
3. A sharp knife for chopping the sausage, onion, carrots, and celery
4. A sturdy cutting board to safely cut all the vegetables
5. A measuring cup to accurately pour in the red wine and broth
6. A can opener to open the diced tomatoes can
7. A colander or strainer to rinse the green lentils before adding them
8. A ladle for serving the hearty meal once its done cooking

FAQ

• Q: Can I use different sausage like chicken sausage?
  A: Yup, you can substitute with chicken sausage if you want a lighter flavor but note that it might not be as rich as the Italian variety.
• Q: Do I need to soak the lentils before cooking?
  A: No, just a quick rinse is enough since green lentils cook pretty fast without soaking.
• Q: Is the red wine really necessary?
  A: Not at all, it’s optional. The red wine adds a nice depth of flavor but you can skip it if you prefer.
• Q: Can I add more veggies to the recipe?
  A: Sure thing, feel free to toss in extra veggies like bell peppers or zucchini to suit your taste.
• Q: How can I thicken the stew if I want a heartier texture?
  A: You can simmer it a bit longer to let some of the liquid evaporate, or mash a few lentils in the pot before stirring them back in.

Sausage And Lentils Recipe Substitutions and Variations

• Italian sausage: try using turkey sausage instead if you want a leaner option or even use a spicy chorizo for a different kick
• Dried green lentils: you can swap these out with brown lentils if you can only find those, or even use canned lentils to cut down on cooking time
• Chicken or veggie broth: if you dont have this on hand, beef broth also works or just plain water with a bit more seasoning
• Red wine: you can totally leave this out and instead add a small splash of balsamic vinegar for that tangy flavor boost
• Olive oil: any other mild cooking oil like canola or sunflower oil can be used if you’re low on olive oil

Pro Tips

Here’s a super easy version of the recipe with some extra tips to make sure it turns out awesome:

1. First, heat about 2 tablespoons of olive oil in a big pot over medium heat. Toss in your 1 lb of chunky Italian sausage pieces and cook them until they’re nicely browned on all sides (this step really builds the flavor, so take your time). After that, add your one roughly chopped large onion, 2 diced carrots, and 2 chopped celery stalks. Cook them for around 4 minutes until they start to soften.

2. Next, mix in the 3 minced garlic cloves and let them sizzle for about a minute—don’t let ‘em burn though, cause burnt garlic just tastes bitter. Then pour in 1/2 cup of red wine (if you’re using it) and let it bubble for about 2 minutes while you scrape up all the yummy bits from the bottom of the pot.

3. Now, add 1 cup of rinsed dried green lentils, a can of diced tomatoes (14.5 oz), 4 cups of chicken or veggie broth, 1 teaspoon dried thyme and 1 bay leaf. Stir everything together really well. Bring the whole thing to a boil, then lower the heat to a simmer. Let it cook uncovered for about 25 to 30 minutes, stirring every so often so nothing sticks to the bottom. The lentils should be soft by the end.

4. Finally, taste the dish and add salt and pepper to your liking. If you feel like the flavors need a little extra boost, let it simmer a few more minutes. Remember to remove the bay leaf before serving and enjoy your hearty meal!

Pro Tips:
• Browning the sausage properly is key – do it slowly so you develop a deep flavor. Rushing this step can mean missing out on all those tasty bits.
• Keep an eye on the garlic. It cooks fast and burnt garlic can ruin the dish, so add it only after the veggies have softened a bit.
• Use the red wine to deglaze the pan. Scraping off the brown bits from the bottom adds a whole new level of flavor, so don’t skip this step!
• During the simmer, stir the pot every now and then. This helps prevent the lentils from sticking and keeps everything evenly cooked.

Enjoy cookin and have fun with it!