Lentil Sausage Skillet

This Lentil Sausage Skillet is a comforting, protein-packed meal that comes together in a single pan. The dish combines the rich, savory flavors of Italian sweet and hot sausages with earthy brown lentils, aromatic onions, and garlic. As the lentils simmer in chicken broth, they absorb the spices and sausage juices, creating a thick, stew-like consistency. Fresh zucchini added near the end provides a vibrant texture and slight sweetness, while parsley offers a bright finish. Its an excellent option for busy weeknights or meal prep, offering a satisfying balance of meat, legumes, and vegetables without requiring complex techniques. Serve it straight from the skillet with crusty bread to soak up the flavorful broth.

Cooking Method: Browning, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1059.8

Dietary: Gluten-free

Description

This Lentil Sausage Skillet is a comforting, protein-packed meal that comes together in a single pan. The dish combines the rich, savory flavors of Italian sweet and hot sausages with earthy brown lentils, aromatic onions, and garlic. As the lentils simmer in chicken broth, they absorb the spices and sausage juices, creating a thick, stew-like consistency. Fresh zucchini added near the end provides a vibrant texture and slight sweetness, while parsley offers a bright finish. Its an excellent option for busy weeknights or meal prep, offering a satisfying balance of meat, legumes, and vegetables without requiring complex techniques. Serve it straight from the skillet with crusty bread to soak up the flavorful broth.

Ingredients

1 1/4 cups Lentils, washed and drained
3/4 pound Italian sweet sausage
3/4 pound Italian hot sausage
2 Onions, chopped
1 cloves Garlic, minced
1 Bay Leaf
1/2 teaspoon Oregano
3 cups Chicken broth
2 Zucchini, sliced
16 oz Italian plum tomatoes (canned or stewed)
to taste Salt
to taste Pepper
for garnish Parsley, chopped

Directions

1
Remove the sausage meat from the casings.
2
Crumble the sausage into a large skillet and cook over medium-high heat until well browned.
3
Add the chopped onions and minced garlic to the skillet; continue cooking until the onions are soft and translucent.
4
Stir in the bay leaf and oregano.
5
Add the chicken broth and washed lentils to the skillet.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7
Add the tomatoes, salt, and pepper to the skillet.
8
Cover and continue cooking for an additional 15 minutes, or until the lentils are tender.
9
Stir in the sliced zucchini and cook until barely tender, about 5 minutes.
10
Discard the bay leaf before serving.
11
Sprinkle with chopped parsley and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1059.8kcal

% Daily Value *
Total Fat 62.9g97%
Saturated Fat 19.9g100%
Cholesterol 248.7mg83%
Sodium 1530.2mg64%
Total Carbohydrate 30.0g10%
Dietary Fiber 7.3g30%
Sugars 1.1g
Protein 86.2g173%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use canned lentils to reduce cooking time; if using canned, add them after the initial 15-minute simmer with the broth, just before adding the tomatoes.

For a vegetarian version, substitute the chicken broth with vegetable broth and omit the sausage, adding an extra can of white beans or chickpeas for protein.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day as the lentils absorb more seasoning.

If the stew becomes too thick, add a splash of water or additional broth to reach your desired consistency.

Keywords: lentils, sausage, skillet, one-pan, italian sausage, vegetarian option, hearty dinner, chicken broth, zucchini, comfort food, meal prep, protein, fiber, easy dinner, stew, healthy dinner, budget friendly, family meal, winter dinner, quick dinner

Read it online: https://www.chefs-mate.com/recipe/lentil-sausage-skillet/

Chefs Mate

Lentil Sausage Skillet

Nutrition Facts