Italian Chicken Sausage and Lentils

Italian sausage and lentils on a serving platter.

Italian Chicken Sausage and Lentils

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.

Course Main Course Chicken

Cuisine Mediterranean

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 651kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons Neutral oil canola or vegetable work well here.
1 large Sweet onion chopped, about 1 1/2 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
1/2 teaspoon Smoked paparika
1/2 teaspoon Kosher salt
1 1/2 cups Dried Green Lentils preferably French Puy Lentils
4 Cups Chicken broth
1 generous teaspoon Dijon Mustard
1 Tablespooon Red Wine Vinegar
1/2 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

What Kind Of Lentils Are Best for Sausage and Lentils?

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.

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.
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