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Lentil, sausage and kale recipe: A powerhouse of nutrition and flavor

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We know that lentils are a nutritional powerhouse. Add some sausage and vegetables and you have a one pot meal that will wow your taste buds and guests too!

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Looking for more info on Lentils? Check this out

Lentils with sausage and vegetables


  • 1 lb. sweet Italian sausage (can substitute any sausage you like)
  • 2 tbs. olive oil, plus more for drizzling over finished dish
  • 2 strips of bacon cut in ¼ inch dice
  • ½ cup diced sweet onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 tbs. chopped garlic
  • ½ cup diced tomato
  • 1 ½ tbs. finely chopped fresh rosemary
  • 2 tbs. fresh lemon juice
  • 2 tbs. balsamic vinegar
  • 1 tbs. minced fresh lemon rind
  • 1 tsp. fresh mint, chopped
  • 1 tsp. fresh parsley, chopped
  • 1 cup chopped kale, preferably organic Lecanto variety
  • ½ cup diced zucchini
  • 1-cup red or white wine
  • 1 ½ cups water
  • 1-cup lentils, preferably organic
  • 2 tsp. or more fresh Parmesan cheese


Preheat oven to 375’

In a large skillet, heat olive oil over medium high heat until shimmering. Brown sausages on all sides

Remove sausages from pan and place in preheated oven for 20 minutes or until they reach an internal temperature of 140’

Set sausages aside

While sausages are in oven, brown bacon in large skillet

Remove bacon bits and set aside, leaving drippings in pan

In the same pan with the drippings, add onions, carrot and celery, seasoning with salt and pepper. Sautee for 2 minutes

Add garlic, lemon rind and rosemary and sauté for 1 minute

Add lemon juice and balsamic vinegar, sautéing for 1 minute or until most of the liquid has evaporated

Add lentils and tomato, stirring to incorporate. Add wine and water. Cover dish and lower heat to simmer

Allow mixture to cook for 20 minutes

After 20 minutes, remove cover and place the partially cooked sausages in your pan, nestling them into the lentils

Cook for 12 more minutes or until most of the liquid is absorbed and your lentil are tender but with a slightly firm bite (al dente)

Turn off the heat, fold in kale, zucchini, mint and parsley. Taste for seasoning

Plate your sausage and lentils, topping with reserved bacon bits, drizzling with olive oil and freshly grated Parmesan cheese

Serve with toasted bread and a good glass of wine



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