One Pot Tuscan Sausage and Lentils

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

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

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.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.

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. Remove lid and stir in kale. Cook, uncovered, until the greens are wilted, about 2 more minutes. Stir in grated cheese.

Taste and adjust seasonings as needed. Spoon into bowls and top with extra grated cheese and a drizzle of extra-virgin olive oil.

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 482 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 4 g
• Sodium: 1109 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 14 g
• Sucres Totaux: 8 g
• Protéines: 31 g