ITALIAN SAUSAGE AND LENTILS WITH FENNEL

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Italian Sausage and Lentils with Fennel image

This quick Italian-style sausage and lentils is hearty in the best way possible! You'll love the layers of flavor from delicious aromatics.

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • 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

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