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Weight Watchers Recipe of the Day: One-Pot Lentils, Sausage and Kale
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. Or you could substitute store-bought pre-cooked lentils which come in a vacuum-sealed plastic bag and found in many well-stocked grocery stores, like Trader Joe’s.
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.
I was surprised by how much we all enjoyed this meal. 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. I guess real men do eat sausage, lentils and kale!
Recipe Notes
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.
How Many Calories and WW Points in this Skillet Lentils, Sausage and Kale Meal?
According to my calculations, each 1 cup serving has about 333 calories.
To see your WW Points for this recipe, track it in the WW App!
7 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
If you’ve made this gluten-free One Pot Lentils and Sausage with Kale, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Lentils, Sausage and Kale Recipe
Equipment
Ingredients
- 1 tablespoon plus 1 teaspoon, olive oil
- 1 package (12 ounces) 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
Instructions
- Place a large skillet (affiliate link) 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 (affiliate link).
- 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 more.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Eating Well
Hi Martha! I am new to WW and on the Blue Plan. I am not familiar with “PointsPlus”…I understand that the Freestyle is the previous WW program. How do I calculate those points to Blue and what does PointsPlus mean?
Thanks and regards,
Carol
Hi Carol, WW Freestyle SmartPoints are the same as myWW Blue Plan. PointsPlus is an old WW Plan from before Freestyle. Hope this helps. ~Martha