One Pot Sausage & Lentils

1

Preheat your oven to 350°F (175°C). Heat a heavy-bottomed, oven-safe pot over medium-high heat. Add the olive oil and sear the sausages on all sides until browned. Remove the sausages and set them aside.

2

To the same pot, add the diced onion, carrots, and minced garlic. Cook for 3–5 minutes, stirring occasionally, and scrape up any browned bits from the bottom of the pot.

3

Stir in the tomato paste and lentils. Cook for 1–2 minutes until the tomato paste begins to caramelize.

4

Pour in the stock, then add the reserved sausages, thyme and bay leaf. Stir to combine. Cover the pot with a lid and transfer it to the oven. Bake for 25 minutes.

5

Remove the pot from the oven, stir in the torn kale, and return it to the oven uncovered for an additional 20 minutes, until the lentils are tender and the kale is wilted. Remove the thyme sprigs and bay leaf. Serve hot, garnished with chopped parsley and a dollop of Dijon mustard.

6

Notes: Use your favorite sausages for this recipe! Lamb sausages add a rich, delicious flavor, but chicken, turkey, or plant-based options work just as well. Make it your own by adding other hearty greens like spinach or chard if kale isn’t your favorite.