Italian Sausage with Lentils

This is a hearty winter dish that is good for you comfort food! Green lentils are a French variety that cook quickly without becoming mushy. Like all lentils, they are high in protein, vitamins, and minerals. We love the way they complement the salty flavor of sweet or spicy sausages. Serve with a side of crusty bread and dig into this dish.

The original recipe calls for sweet pork sausage, but I’m a spicy girl so I opted for some hot turkey sausage to lower the fat content and give this dish a nice little kick! Adding a dash of red pepper flakes would also spice up the lentils which are a great side dish to add to any meal or even soup!


  • 2 cups green lentils
  • 2 carrots
  • 1 celery stalk
  • 1 clove garlic
  • 1 yellow onion
  • 1 tablespoon tomato paste
  • olive oil
  • salt and pepper
  • 2.5 cups of chicken stock
  • 1 tablespoon red wine vinegar
  • 12 ounces sweet/spicy sausage links
  • Ciabatta bread

1. Cook Lentils In a medium pot, combine lentils, 4 cups water, and a pinch salt. Bring to a boil over high heat, then reduce heat to medium and simmer, until almost tender, keeping lentils submerged, about 15 minutes. Drain and set aside.

2. Prepare Ingredients While lentils cook, rinse carrots and cut crosswise into ¼-inch slices. Rinse celery and cut crosswise into ¼-inch slices. Mince garlic. Peel onion and cut into small dice.

3. Cook Vegetables Heat 1 tablespoon olive oil in a separate medium pot over medium heat. When oil is shimmering, add carrots, celery, garlic, and onion and cook until softened, about 5 minutes. Stir in tomato paste and cook until bright red, about 2 minutes.

4. Simmer Lentils Add chicken stock and lentils to pot with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium low. Cover pot and simmer until lentils are tender, about 10 minutes. Uncover and simmer until liquid is absorbed, about 3 minutes more. Remove pot from heat. Stir in red wine vinegar. Taste and add salt and pepper as needed.

5. Sear Sausages While lentils simmer, pat sausages dry with paper towel. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add sausages and sear until browned on bottom, 5-6 minutes. Flip, add ¼ cup water, and cover pan. Sear until browned on outside and cooked through, 5-6 minutes more. Remove from pan and halve on a diagonal.

6. Plate Sausages Wipe pan from sausages clean. Halve ciabatta and add cut-side down over medium heat. Toast until light golden, about 3 minutes per side. Serve alongside lentils and sausages.

I hope you enjoy this hearty winter dish and please feel free to comment with any variations or suggestions you might have! Enjoy!


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Cover photo and recipe via Plated



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