Sausage with Garlic Lentils
Elevate your dinner game with this comforting and protein-packed recipe for Sausage with Garlic Lentils! Juicy, golden-browned sausages—your choice of pork, chicken, or vegetarian—pair beautifully with a hearty bed of garlic-infused lentils simmered with aromatic vegetables, fresh thyme, and a splash of chicken or vegetable stock. This one-pan dish combines tender lentils cooked to perfection with the rustic flavors of onions, carrots, celery, and bay leaf, creating a fragrant, soul-warming meal. Garnished with a bright drizzle of lemon juice and fresh parsley, this recipe is as wholesome as it is elegant. Ready in under an hour, it’s perfect for weeknight cooking yet impressive enough for entertaining. Serve it as a standalone dish or alongside crusty bread for soaking up every delicious bite! Plus, it’s rich in fiber and customizable for different dietary preferences.
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Recipe Information
Ingredients
- 4 pieces sausages (your choice of pork, chicken, or vegetarian)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 pieces garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups chicken or vegetable stock
- 1 piece bay leaf
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the sausages and cook until browned on all sides and fully cooked through, about 8-10 minutes. Remove the sausages from the pan and set aside. Keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the lentils to the skillet and stir to combine with the vegetables. Pour in the chicken or vegetable stock, and add the bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the lentils simmer for 20-25 minutes or until tender. Stir occasionally and add more stock or water if necessary to ensure the lentils don't dry out.
Once the lentils are cooked, remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt or pepper, if needed.
Slice the cooked sausages into thick pieces, or leave them whole if preferred.
To serve, spoon the garlic lentils onto plates, then top with the sausages. Drizzle with a bit of lemon juice and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 15.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2276 mg | 48% | |
*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.
