Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. Savory Sausage, tender lentils and aromatic herbs, this is a simple recipe that’s rustic in an elegant sort of way.
What You Can Expect From This Recipe
This recipe for sausage and lentils delivers an unexpected blast of flavor.
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.
I have taken this sausage and lentils recipe a bit healthier by switching out Italian pork sausage for Italian chicken sausage. And oven roasting the sausage separately rather than cooking it with the lentils results in a less greasy experience.
About The Lentils
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.
I’ve used Puy Lentils for this recipe, but you can use any type of lentils, green, brown or even red, keeping in mind to follow the instructions on the package for cooking times to avoid mushy lentils. Example, red lentils cook quicker than others.
Lentils are a nutritional powerhouse loaded with protein, fiber and key vitamins, making them an excellent choice for a “feel healthy” meal. And especially when paired with leaner chicken sausage. For more information on lentil nutrition, I like this article from Healthline;
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.
- 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
- Sausage: You can use any type of sausage for this recipe. Try it with Andouille, or Kielbasa. Simply choose fresh sausage rather than smoked or cooked varieties.
- Broth Choices: Substitute vegetable or beef broth for the chicken broth.
How To Make Italian 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.
Yes. The reason is to filter out any dirt or debris that could be hiding in the package. Rinse them in a fine mesh sieve then pick through them to remove any shriveled lentils or pieces of debris. There is no reason to soak lentils before cooking.
Yes, but adjust the cooking time, as canned lentils are already cooked.
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.
Yes, use a spicy version of Italian Sausage, or add a couple pinches of red pepper flakes.
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.
Variations
- Tuscan Style: Even though this is an Italian themed Sausage and Lentils recipe, give it a Tuscan boost by adding some chopped Lacinato Kale.
- Cajun: If substituting Andouille sausage for the Italian Sausage, switch up the herbs and spices and use equal amounts of smoked paprika, garlic powder, oregano, onion powder and cayenne.
- Vegetarian: Use plant based sausage and vegetable broth.
Serving Suggestions
- Pair with Crusty Bread.
- Serve with a simple Accompaniment Salad.
Storage
Store any leftovers in the refrigerator for up to 5 days. To reheat, the 50% power function on your microwave is your best friend. Reheat individual servings in 30-second increments.
To freeze: 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 or in the microwave.
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, Italian 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 a lifelong student of home cooking. I hope to inspire you try to cook as often as you 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.