Sausage and Lentils with Fennel

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup green lentils, (black lentils will work as well)

extra virgin olive oil

8 ounces chicken or pork sausage, (casings removed, about 2 to 3 sausages)

1 fennel bulb large or 2 small, (thinly sliced)

1 to 2 large cloves garlic, (grated)

1 yellow onion, (finely chopped)

1 carrot, (grated)

1/2 teaspoon fennel seeds

1/2 cup broth

2 tablespoons red wine vinegar

Directions

In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).

In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.

Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.

Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.

Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

Nutrition

• Calories: 326.4 kcal
• Total Fat: 8.9 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 0.5 g
• Cholesterol: 40 mg
• Sodium: 634.8 mg
• Total Carbohydrate: 40.6 g
• Dietary Fiber: 17.5 g
• Total Sugars: 3.6 g
• Protein: 22.9 g