If you’re looking for an easy, healthy and delicious one-dish skillet meal that is deeply satisfying, you may want to give this recipe a go.
I tore it from an old (2008) issue of Eating Well, and finally got around to trying it this week. (I rip way too many recipes out of magazines with the best intentions of making them, but most of them get tossed, untried, after languishing in my files for way too long.)
The recipe suggested using french green lentils (Puy) in this dish, because they are smaller, cook faster and keep their shape better.
I never see them in the places I routinely shop and rarely think to look for them when I’m in fancier, better stocked market.
I used plain brown lentils with great results.
Keep in mind that this is not one of those quick easy dinner recipes that let’s you have your meal on the table in 15 minutes or less, because the lentils take a while (about 40 minutes) to cook.
You probably could lessen the time requirement considerably by using a pressure cooker, something my sister highly encourages. (I bought one years ago, but have yet to use it.) Most of the cooking time requires very little work – just the occasional stir of the skillet – which is the kind of simple easy healthy recipe I like best.
This is not the kind of meal I serve on a regular basis, since I primarily cook for two men, but it was surprisingly well received. (Could it have been the generous amount of sausage in it?) Both Rod and Mac thought it was good and had seconds, which is the highest form of praise for a home cook who enjoys cooking to please.
Skillet Lentils with Sausage and Kale Recipe
I used plain brown lentils, Aidell’s spicy mango and jalapeno cooked chicken sausage and merlot, for the dry red wine, with good results. You may need to add a little more water to the lentils if they get too dry during cooking. I added about 1/2 cup more by the time the dish was done.
- 1 tablespoon plus 1 teaspoon olive oil
- 1 (12 ounce) package cooked chicken sausage
- 1 large onion, sliced thinly
- 2 tablespoons crushed garlic
- A pinch of red pepper flakes, or more to taste
- 2-1/2 cups water
- 1-1/2 cups dry red wine
- 1 cup lentils, preferably French green, picked through and rinsed
- 12 cups chopped kale leaves, tough stems/ribs removed
- 1 teaspoon fresh sage
- 1 teaspoon salt
- Freshly ground pepper to taste
- Place a large skillet over medium heat and add 1 teaspoon of the olive oil. Add the sausages and cook them until they are browned on all around. This should take about 5 minutes. Transfer them to a clean cutting board.
- Add the remaining tablespoon of oil to the skillet along with the onion. Cook over medium heat, until the onion is browned, stirring often, about 5 minutes. Add the garlic and crushed pepper and stir it around in the pan for about 15 seconds. Then add the water and wine and increase the heat to high to bring it to a boil, scrape up any browned bits that have stuck to the bottom of the pan.
- Add the lentils and reduce the heat to a gentle simmer. Partially cover the pan with the lid and let them cook until they are almost tender, stirring them every once in a while and adding a little more water if they begin to look dry. (This should take about 35 minutes.)
- Add the chopped kale, sage and salt and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes.
- Slice the sausages and add them to the skillet, along with freshly ground black pepper to taste. Cover and cook until the sausage slices are heated through, 2 to 3 minutes.
Red Lentil Soup – 101 Cookbooks
Sweet Potato Lentil Kale Soup – Emily Davidow
Lentil Barley Vegetable Skillet – Pillsbury
Lentil Health, Nutrition and Cooking Information – The World’s Healthiest Foods
A Collection of Kale Recipes
Tomatoes, Basil & Brown Rice
Pumpkin Pasta with Sausage
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.