Rosemary Scented Lentils and Sausage
Infused with the earthy aroma of fresh rosemary and the comforting heartiness of green lentils, this Rosemary Scented Lentils and Sausage recipe is a one-pot wonder that delivers robust flavor in every bite. Tender green lentils simmered with sautéed vegetables, garlic, and savory Italian sausage create a deliciously wholesome dish that's perfect for weeknight dinners or casual entertaining. A splash of chicken or vegetable stock enhances its rich depth, while fragrant rosemary sprigs and a hint of bay leaf elevate the dish's complexity. Ready in just an hour, this satisfying meal is served best with crusty bread or over fluffy rice, making it an irresistible option for a cozy, nourishing dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 Italian sausage links (mild or spicy)
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 cup dried green lentils, rinsed
- 4 cups chicken or vegetable stock
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or pot over medium heat.
Add the sausage links to the skillet. Cook, turning occasionally, for about 8-10 minutes until browned on all sides. Remove the sausages from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed lentils to the skillet, stirring to coat them in the vegetable mixture.
Pour in the chicken or vegetable stock, and then add the rosemary sprigs and bay leaf. Bring to a simmer.
Reduce the heat to low, partially cover the skillet, and let the lentils cook for 20-25 minutes, stirring occasionally.
While the lentils are cooking, slice the browned sausages into 1-inch pieces. Add the sliced sausage back to the skillet with the lentils during the final 10 minutes of cooking.
Season the mixture with salt and black pepper to taste. Discard the rosemary sprigs and bay leaf before serving.
Optional: Garnish with chopped parsley, and serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8246 mg | 359% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 14.4 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2383 mg | 51% | |
*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.
