Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. A simple recipe that’s rustic in an elegant sort of way.
In Culinary School, we dedicated one full to day to lentils. Not just any lentil, but French Puy Lentils.
Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. Due to the soil, they carry a unique peppery flavor and with undertones of flint. They are also known for retaining their shape during cooking.
We prepared them several ways, one as a side dish for Pistachio Crusted Rack of Lamb. But my favorite was Italian Sausage and Lentils.
I have taken this recipe and made it a bit healthier by switching out Italian pork sausage for Italian chicken sausage and roasting the sausage separately rather than cooking it with the lentils. This results in a less greasy experience.
Lentils are known for easily absorbing flavors and spices. For this sausage and lentils recipe, we begin with a classic blend of Mirepoix (onion, celery and carrots).
Add rosemary, thyme and smoked paprika. Tangy Dijon Mustard and red wine vinegar are secret weapons to add a little zing.
So if you think lentils are bland? You’re in for a treat with this recipe.
Lentils are a nutritional powerhouse, making them an excellent choice for a “feel healthy” meal. And especially when paired with leaner chicken sausage.
Eating healthy doesn’t need to exclude comfort food. Let’s take a look.
Ingredients You’ll Need
- Italian Chicken Sausage is readily available at large supermarkets and reliably for purchase at the Whole Foods Meat counter.
- Chicken Broth.
- Green Lentils: If you can find French Puy Green Lentils, grab them. Grown in a specific area in France, they carry a more earthy and peppery flavor. Brown lentils are also a good choice here.
- Onions, Celery, Carrot: Will be used to make the Mirepoix. The flavor base that takes so many dishes like this over the top with flavor.
- Seasonings: Kosher salt, thyme, rosemary, garlic, bay leaf and smoked paprika.
- Red Wine Vinegar and Dijon Mustard: Adding a dollop of Dijon mustard and red wine vinegar elevates the flavor in this dish. Do not skip these ingredients.
Ingredient Substitutions
- If you can’t find French Puy Lentils, use any type of lentil other than red. Red lentils cook quicker and may become mushy in this dish.
- Sausage: You can use any type of sausage for this recipe. Simply choose fresh sausage rather than smoked or cooked varieties.
How To Make Sausage and Lentils … Step by Step
- Step 1: Heat a Dutch oven or large deep skillet over medium high heat. Add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about five minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
- Step 2: Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils. Give it a good stir.
- Step 3: Add the chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes.
- Step 4: Baking Chicken Sausage: Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray. Roast the chicken sausages for about 20 minutes, turning the sausages after 10 minutes of cooking. Cook until the sausage is golden, crispy and cooked through.
To Serve
Scoop the lentils on a serving platter and top with cooked sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish.
Slice the sausages for ease in serving. Serve sausage and lentils with a loaf of crusty rustic bread.
You can use any type of lentils, aside from red lentils, to make this recipe. I prefer French green lentils, lentilles du puy. Prized by chefs for their earthy peppery flavor and their sturdy texture, these lentils will hold their shape once cooked. I have found them at Whole Foods and have ordered them from Amazon. They work beautifully in Lentil Soup. You can also use regular green or brown lentils, but watch them as they cook, they may get mushy.
Absolutely! Just place any leftover sausage and lentils in an airtight freezer friendly container. Freeze for up to three months. Thaw in the refrigerator overnight and gently reheat in an oven safe container in the oven.
Check with your butcher to see if the Italian Chicken Sausage is gluten free. If it is, then this recipe is a gluten free recipe.
Tips For Success
- If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
- No need to remove the casing from the chicken sausage. If you do, it will fall apart.
- Bake chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.
Recipe for Italian Sausage and Lentils
This recipe for Italian sausage and lentils is one of my favorite to prepare. It’s easy, it’s so incredible with flavor and it’s a healthy way to enjoy an Italian style meal.
Whether you’re looking for a quick weeknight dinner or a dish to impress guests at your next gathering, sausage and lentils is a crowd pleaser. If you’re liking the vibe of this recipe take a look at this recipe for Italian sausage stuffed Frying Peppers … amazing.
A recipe I adapted from Culinary School. My Sausage and Lentils recipe was featured in Colorado Country Life Magazine.
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Italian Chicken Sausage and Lentils
Ingredients
- 2 Tablespoons Neutral oil canola or vegetable work well here.
- 1 large Sweet onion chopped, about 1 ½ cups
- 2 large Carrots chopped, about 1 cup
- 1 large Stalk of celery chopped, about 1 cup
- 2 cloves Garlic minced
- 2 teaspoons Fresh rosemary diced, or 1 teaspoon dried
- 1 teaspoon Dried thyme
- 1 Bay leaf
- ½ teaspoon Smoked paparika
- ½ teaspoon Kosher salt
- 1 ½ cups Dried Green Lentils preferably French Puy Lentils
- 4 Cups Chicken broth
- 1 generous teaspoon Dijon Mustard
- 1 Tablespooon Red Wine Vinegar
- ½ Cup Parmesan Cheese Grated
- 1 pound Chicken Italian Sausage Links Hot or mild
Instructions
- Preheat oven to 425 degrees.
- Heat a Dutch oven or large deep skillet over medium high heat. Once the pan is hot, add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about 5 minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
- Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils and chicken broth.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. During this cooking time you can start roasting the chicken sausages.
- Once the liquid is mostly absorbed, stir in the Dijon mustard and red wine vinegar. Remove from heat and let stand for about 5 minutes.
- In the meantime, Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray.
- Roast the chicken sausages for about 20 minutes. Turn the sausages after 10 minutes of cooking. Cook until the sausage is golden and crispy.
- To serve, scoop the lentils on a serving platter and top with the sliced sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish.
Notes
- If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
- No need to remove the casing from the chicken sausage. If you do, it will fall apart.
- Roast chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.
Nutrition
Italian Chicken Sausage and Lentils … It’s What’s for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
While lentils aren’t my husband’s favorite, adding sausage always make the dish become a winner.
I can’t wait to try this, especially since I bought sausages to make this week. I love lentils, especially the French kind.
Nice looking and healthy meal and I’m sure I would really like it but for some reason Bev has never met a lentil that she likes.