One Pot Tuscan Sausage and Lentils

 

Article

Prep Time: 15minutes minutes

Cook Time:1hour hour

Total Time:1hour hour 15minutes minutes

Servings: 4 to 5

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 

1. 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.
2. 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.
3. 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.
4. Remove lid and stir in kale. Cook, uncovered, until the greens are wilted, about 2 more minutes. Stir in grated cheese.
5. Taste and adjust seasonings as needed. Spoon into bowls and top with extra grated cheese and a drizzle of extra-virgin olive oil.