Pork Sausages with Lentils
Savor the hearty, rustic comfort of Pork Sausages with Lentils, a classic one-pot dish brimming with robust flavors and nourishing ingredients. Tender pork sausages are seared to golden perfection and nestled into a fragrant medley of earthy lentils, aromatic vegetables, and a rich tomato-based broth infused with thyme and a hint of garlic. A splash of white wine adds depth to the dish, while simmering ties all the flavors together into a soul-warming meal. Perfect for weeknight dinners or casual gatherings, this wholesome recipe pairs simplicity with satisfying taste. Serve it piping hot, topped with a sprinkle of fresh parsley, and enjoy a flavorful balance of protein and fiber-packed goodness.
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Recipe Information
Ingredients
- 6 pieces pork sausages
- 200 grams brown or green lentils
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 2 cloves garlic cloves, minced
- 500 milliliters chicken or vegetable stock
- 400 grams canned diced tomatoes
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 125 milliliters white wine (optional)
- to taste salt
- to taste black pepper
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils thoroughly under running water and set aside.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the pork sausages and cook until browned all over, about 7-8 minutes. Remove the sausages from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onion, carrot, and celery for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine (if using) and cook for 2 minutes to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the rinsed lentils, diced tomatoes, chicken or vegetable stock, bay leaf, thyme, salt, and black pepper. Mix well.
Return the sausages to the pan, nestling them into the lentil mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 30-35 minutes, or until the lentils are tender and the sausages are fully cooked through.
Remove the bay leaf and adjust seasonings to taste.
Serve the pork sausages atop the lentils, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 8329 mg | 362% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 28.1 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3821 mg | 81% | |
*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.
