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Recipe Detail Page
One-Pan Sausage & Lentils
Spring 2023
With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments.
Serves 2 to 3
1 tbsp (15 mL) olive oil
4 mild Italian sausages, about 1 1/4 lbs (565 g) total
1 medium red onion, thinly sliced
1 medium zucchini, cut into 1/4-inch (5-mm) rounds
1 orange pepper, cut into 1/2-inch (1-cm) dice
Salt to taste
2 cloves garlic, thinly sliced
1 sprig rosemary
1 can (540 mL) lentils, drained and rinsed
1 cup (250 mL) vegetable broth
1/2 cup (125 mL) water
2 tsp (10 mL) cider vinegar
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) roughly chopped parsley
1. Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.
2. Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.
3. Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.
Serves 2 to 3
