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Italian Sausage with Lentils & Rice
Italian Sausage with Lentils & Rice is a budget-friendly meal that combines simple ingredients with big flavors.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 cups sweet onion, diced
1 tablespoon fresh garlic, chopped
3 cups water
1 1/2 cups vegetable or chicken broth
2 bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds sweet Italian sausage (12 links)
1 cup green or brown lentils, rinsed
3 cups Tuscan kales leaves, cut from stems, rinsed and chopped (about one bunch)
1 cup dry white rice
1 14.5-ounce can diced tomatoes
Additional olive oil to drizzle over finished dish
Instructions
- In a 4-5 quart pan that has a tight fitting lid, over medium, heat 2 tablespoons of the olive oil and once hot, add the onions and cook for three minutes.
- Add the garlic, water, broth, bay leaves, salt, pepper and Italian sausage links and bring to a boil.
- Cover and lower to a slow simmer and cook ten minutes.
- Remove sausages with tongs and drain on paper towels.
- Add the lentils to the pot, again cover and get to a low simmer and cook 30 minutes covered.
- While lentils are cooking, in a large saute pan, add the last tablespoon of oil and over medium heat, brown the sausages for about ten minutes, turning to brown all sides. Remove to a plate and set aside.
- Keep the heat on medium and add the wet Tuscan kale leaves and saute a few minutes until wilted, scraping up any brown bits from the pan bottom. Set this aside for now.
- After the lentils have been simmering for 30 minutes, add the dry rice and wilted kale, bring back up to a simmer (make sure there is about two cups of liquid left in pan, if not add a little more water or broth), cover and lower to lowest heat with pan half off burner. Set timer for 15 minutes.
- After 15 minutes, remove lid, find and discard the bay leaves, and stir in the canned tomatoes with juice.
- Press the cooked whole sausage links into the mixture to reheat, cover and let sit five minutes then serve on a platter with a little additional olive oil drizzled over the top of the platter or serving.
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