Sausage and Lentils with Fennel

Name: Sausage and Lentils with Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 carrot, cut into 1/4-inch dice; 340 grams medium fennel bulb (sometimes labeled anise), stalks discarded, reserving fronds; 1 teaspoons fennel seeds; 3 Tbsps chopped fresh flat-leaf parsley; 567 grams sweet Italian sausage links; 237 milliliters dried lentils (preferably French green lentils; 7 ounces); 4 servings Extra-virgin olive oil for drizzling; 1 medium onion, finely chopped; 1 Tbsp red-wine vinegar, or to taste; 2 teaspoons salt; 1 liters cold water

Sausage and Lentils with Fennel might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 831 calories, 34g of protein, and 59g of fat per serving. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up fennel seeds, sausage links, red-wine vinegar, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Lentils

Water

Salt

Equipment you will use

Sauce Pan

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons.

Ingredients you will need

Fennel

Lentils

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.

Ingredients you will need

Fennel Seeds

Fennel Bulb

Vegetable

Carrot

Onion

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Knife

Transfer to a cutting board.

Equipment you will use

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.

Ingredients you will need

Lentils

Vegetable

Parsley