SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
SLOW COOKER LENTILS AND SAUSAGE
A hearty slow cooker meal that is simple to make and satisfying to eat, especially on a cold day! Top each bowl with some grated Parmesan and serve with warm, crusty bread, if desired.
Provided by SORSHA24
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrot, sausage, and celery.
- Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 22.8 g, Cholesterol 49.9 mg, Fat 21.2 g, Fiber 7.9 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 966.3 mg, Sugar 4.2 g
CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK
This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago.
Provided by Simply Chris
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
- Add lentils, bay leaf and thyme and saute approximately 1 more minute.
- Add chicken stock.
- Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
- Cut the chicken and pork meat into 1 inch cubes.
- Slice the sausage into 1/2 inch thick slices.
- Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
- Remove chicken and pork from pan and sear sausages.
- Saute mushrooms separately with butter.
- Return lentils to heat.
- Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
- Add chopped chives for garnish.
Nutrition Facts : Calories 601.2, Fat 35.6, SaturatedFat 11.3, Cholesterol 118.8, Sodium 715.4, Carbohydrate 27.2, Fiber 12, Sugar 4, Protein 42.3
PASTA WITH SAUSAGE, RED ONION, AND LENTILS
Steps:
- Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; sauté until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.
LENTILS WITH SAUSAGE AND SWISS CHARD
Categories Onion Sauté Dinner Sausage Lentil Carrot Fall Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 main-course servings
Number Of Ingredients 10
Steps:
- Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
- Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.
SAUSAGE AND LENTILS WITH FENNEL
Categories Pork Vegetable Quick & Easy Dinner Lunch Sausage Fennel Lentil Fall Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 13
Steps:
- Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
3-INGREDIENT SAUSAGE DINNER WITH LENTILS AND FENNEL
Steps:
- Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
- Heat 3 Tbsp. oil in a 3-4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
- Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15-25 minutes.
- Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.
- Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
- Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.
SAUSAGE WITH LENTILS AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Sausage Spinach Lentil Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.
CHORIZO SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
SAUSAGE, LENTILS AND FENNEL
Make and share this Sausage, Lentils and Fennel recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
- Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
- Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.
- Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
- Drizzle all over with extra-virgin olive oil.
- Makes 4 (main course) servings.
- That's it!
Nutrition Facts : Calories 830.4, Fat 54.7, SaturatedFat 15.9, Cholesterol 80.9, Sodium 2639.8, Carbohydrate 43.7, Fiber 17.8, Sugar 4.1, Protein 40.8
LENTILS WITH FENNEL (AND SAUSAGE)
My sister Cassie and I visited Paris this past Spring, and by the time we'd gotten from Charles de Gaulle to our hotel in Montmartre and thrown our bags in our room, we were starving. We struck out looking for someplace that would satisfy both me and my vegetarian sister, and found this little corner restaurant with arborite tables and a friendly atmosphere and some vegetarian options on the menu. The waiters were super-nice (as was almost everyone in Paris), complimenting my pathetic attempts at speaking French, and my meal completely floored me. I love lentils in just about every way they can be served, and something about the lentil-fennel combo strikes me a terrifically decadent. On the one hand, this dish is so cheap and easy to make, real comfort food, and on the other, it has this flavour and richness that makes me feel like I'm eating something indulgent. And it's quick, and taste good cold, so leftovers make an excellent lunch the next day.
Provided by candaceshaw
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender , approximately 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage.
Nutrition Facts : Calories 535.7, Fat 24.6, SaturatedFat 6.4, Cholesterol 42.6, Sodium 1737.2, Carbohydrate 43.4, Fiber 18.1, Sugar 4.1, Protein 36.9
SAUSAGE WITH RICE AND LENTILS
I saw this recipe on a Today show segment with Padma Lakshmi. It is really good! I used chicken andouille sausage. I ended up needing to add more liquid than the recipe called for. Moving it here for safe keeping,
Provided by jill6682
Categories Healthy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stock pot, make the rice to package directions. Set aside.
- Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
- In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
- After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
- Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
- Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.
Nutrition Facts : Calories 471.2, Fat 13.7, SaturatedFat 3.2, Cholesterol 68, Sodium 823.9, Carbohydrate 66.1, Fiber 14, Sugar 5, Protein 21.4
LENTILS WITH SPINACH AND SAUSAGE
This is a non-vegeterian version of a Moosewood Restaurant Simple Suppers recipe. If you like sausage, this recipe is for you.
Provided by the moody cook
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large pot over medium heat. Add garlic and coriander and cook until fragrant.
- Add sausage and cook until there is no more pink.
- Add lentils, chicken broth, and bay leaves.
- Cover and bring to a boil, turn down heat and simmer for 10 minutes.
- Add potatoes and cook for 15-20 minutes.
- When potatoes are soft add spinach and stir until completely wilted.
ROSEMARY-SCENTED LENTILS AND SAUSAGE
I love this. Really. Love it. It's from the Jan/Feb 2007 issue of Cooking Light. If you can't find green lentils, regular old brown lentils will work but it's not as good.
Provided by Umberle
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
- Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
- Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.
Nutrition Facts : Calories 330.1, Fat 5.6, SaturatedFat 1.6, Cholesterol 20.1, Sodium 584.5, Carbohydrate 47.6, Fiber 21.1, Sugar 5.6, Protein 23
ITALIAN SAUSAGE AND LENTILS WITH FENNEL
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
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
ONE POT SPICY SAUSAGE AND LENTILS
Make and share this One Pot Spicy Sausage and Lentils recipe from Food.com.
Provided by Jewelies
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium heat and fry sausages for 8-10 minutes or until golden.
- Remove sausages from the pan and set aside on a paper towel.
- Add onion, carrot and garlic ato the pan and fry for 3-4 minutes until onions are softened and lightly browned.
- Return sausages to the pan, then add the bay leaf, rosemary, lentils, stock and tomatoes.
- Bring it all to the boil, then reduce the heat to low and leave to simmer gently, covered, for about 40 minutes or until lentils are tender.
- If you feel it needs more liquid, just add a little water.
- Remove the bay leaf and rosemary if you wish.
- Season with salt and pepper to taste.
- Serve with a sprinkling of freshly chopped parsley.
LENTILS WITH WILD MUSHROOMS AND SAUSAGE
Yield 4
Number Of Ingredients 17
Steps:
- Combine porcini and 1 ¼ cups hot water in small bowl. Let stand until mushrooms soften, about 20 minutes. Drain; reserve porcini and ¾ cup soaking liquid, leaving any sediment behind in bowl. Bring small saucepan of water to boil. Add pearl onions and cook 3 minutes. Drain. Peel onions and reserve. Saute sausage in medium skillet over medium-high heat until cooked through, about 5 minutes. Set aside. Melt butter in large pot over medium heat. Add pancetta, chopped carrots, onions, celery, garlic, thyme and bay leaf; saute until vegetables are almost tender, about 10 minutes. Stir in lentils and tomato paste. Add broth, wine, carrots, reserved porcini soaking liquid, pearl onions and chorizo. Simmer uncovered until most of liquid is absorbed, about 45 minutes. Season with salt and pepper.
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