Lentils with Garlic Sausage
Hearty, comforting, and packed with flavor, this Lentils with Garlic Sausage recipe is a rustic one-pot meal that’s perfect for any season. Tender green or brown lentils are simmered with a medley of aromatic vegetables, fresh thyme, and bay leaf in a savory broth, creating a rich, satisfying base. Juicy garlic sausages are pan-seared to golden perfection before being added, infusing the dish with their smoky, garlicky depth. A touch of white wine vinegar adds brightness, while a garnish of fresh parsley finishes it off beautifully. Ready in under an hour, this protein-packed dish is ideal for weeknight dinners or cozy gatherings, and its simple yet layered flavors make it a crowd-pleaser every time. Keywords: lentils, garlic sausage, one-pot meal, hearty dinner, comfort food.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 4 links garlic sausages
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 4 cups vegetable or chicken stock
- 1 piece bay leaf
- 2 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley
Instructions
Rinse the lentils under cold running water and pick through to remove any debris. Set aside.
Peel and finely chop the onion, carrot, and celery. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the lentils to the pot, followed by the vegetable or chicken stock, bay leaf, and thyme sprigs. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
While the lentils are cooking, heat a skillet over medium heat. Add the garlic sausages and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
After the lentils have cooked for 20 minutes, remove the bay leaf and thyme sprigs. Stir in the salt, black pepper, and white wine vinegar.
Slice the cooked sausage into bite-sized pieces and add them to the pot with the lentils. Cook for another 5-10 minutes, allowing the flavors to meld.
Taste and adjust seasonings if needed. Serve warm, garnished with fresh parsley.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 8615 mg | 375% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 16.9 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
