3 Ingredient Sausage Dinner With Lentils And Fennel Recipes

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SAUSAGE, LENTILS AND FENNEL



Sausage, Lentils and Fennel image

Make and share this Sausage, Lentils and Fennel recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup dried lentils
4 1/2 cups cold water
1 1/2 teaspoons salt
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1/2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1/2 teaspoon fennel seed
1 1/4 lbs sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Steps:

  • Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
  • While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
  • Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
  • Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
  • Transfer to a cutting board.
  • Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.
  • Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.
  • Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
  • Drizzle all over with extra-virgin olive oil.
  • Makes 4 (main course) servings.
  • That's it!

Nutrition Facts : Calories 830.4, Fat 54.7, SaturatedFat 15.9, Cholesterol 80.9, Sodium 2639.8, Carbohydrate 43.7, Fiber 17.8, Sugar 4.1, Protein 40.8

LENTILS WITH FENNEL (AND SAUSAGE)



Lentils With Fennel (And Sausage) image

My sister Cassie and I visited Paris this past Spring, and by the time we'd gotten from Charles de Gaulle to our hotel in Montmartre and thrown our bags in our room, we were starving. We struck out looking for someplace that would satisfy both me and my vegetarian sister, and found this little corner restaurant with arborite tables and a friendly atmosphere and some vegetarian options on the menu. The waiters were super-nice (as was almost everyone in Paris), complimenting my pathetic attempts at speaking French, and my meal completely floored me. I love lentils in just about every way they can be served, and something about the lentil-fennel combo strikes me a terrifically decadent. On the one hand, this dish is so cheap and easy to make, real comfort food, and on the other, it has this flavour and richness that makes me feel like I'm eating something indulgent. And it's quick, and taste good cold, so leftovers make an excellent lunch the next day.

Provided by candaceshaw

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dried lentils (green French lentils)
4 1/2 cups cold water
1 1/2 teaspoons salt
1 fennel bulb, stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
2 medium onions, finely chopped
1 carrot, diced
1/2 teaspoon fennel seed
1 1/4 lbs sweet Italian sausage
3 tablespoons fresh parsley, chopped
1 teaspoon black pepper
1 tablespoon red wine vinegar (to taste)

Steps:

  • Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender , approximately 25 minutes.
  • While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
  • Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
  • Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and fennel fronds. Season with vinegar and salt.
  • Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage.

Nutrition Facts : Calories 535.7, Fat 24.6, SaturatedFat 6.4, Cholesterol 42.6, Sodium 1737.2, Carbohydrate 43.4, Fiber 18.1, Sugar 4.1, Protein 36.9

3-INGREDIENT SAUSAGE DINNER WITH LENTILS AND FENNEL



3-Ingredient Sausage Dinner With Lentils and Fennel image

This hearty meal of spiced sausages and earthy lentils is infused with sweet fennel flavor.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Sausage     Dinner     Lentil     Fennel     Spring

Yield Serves 4

Number Of Ingredients 6

2 medium fennel bulbs with fronds
6 tablespoons olive oil, divided, plus more for serving
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dried lentils (preferably French green lentils; about 7 ounces)
4 sweet Italian sausages

Steps:

  • Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
  • Heat 3 Tbsp. oil in a 3-4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
  • Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15-25 minutes.
  • Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
  • Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.
  • Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
  • Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.

SAUSAGE AND LENTILS WITH FENNEL



Sausage and Lentils with Fennel image

Categories     Pork     Vegetable     Quick & Easy     Dinner     Lunch     Sausage     Fennel     Lentil     Fall     Winter     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 13

1 cup dried lentils (preferably French green lentils; 7 ounces)
4 1/2 cups cold water
1 1/2 teaspoons salt
1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1/2 teaspoon fennel seeds
1 1/4 pounds sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra-virgin olive oil for drizzling

Steps:

  • Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
  • While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
  • Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
  • Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
  • Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

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