Pork sausages are a great staple to have on hand in your freezer as they cook quickly and can be made into a number of different dishes. Dried lentils are also a versatile ingredient to have in your pantry. Put them together and you have a quick weeknight meal. We love this dish as it only uses one pan as the sausages and lentils cook together.
One Pan Sausage and Lentils
- large skillet with a fitted lid
- 3 strips bacon roughly chopped
- 1 small onion finely chopped
- 2 large carrots peeled, and finely chopped
- 2 cloves garlic sliced
- 1/2 cup mushrooms slilced
- 1 tbsp. rosemary chopped
- 2 tbsp. tomato paste
- 3 cups chicken broth
- 1 cup dried lentils picked over and rinsed
- 1 small bay leaf
- 1 1/2 pounds Italian sausage sweet, mild or hot
- ½ cup parsley leaves chopped
- Cook the bacon in a large skillet until almost crispy, Remove the bacon, then add the onion, carrots, garlic, mushrooms, rosemary and continue to cook in the bacon fat until vegetables have softened which should take about 5 minutes. Stir in the tomato paste.
- Stir in broth, lentils, and bay leaf, scraping up any browned bits. Add your sausage links into lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and sausage registers at least 160 degrees. This should take 30-35 minutes.
- Remove the sausages and discard the bay leaf. If you still have liquid remaining you can increase the heat to boil off. Stir parsley into lentils and season with salt and pepper to taste. Slice sausage on the bias into 1/4 inch coins. Add back to the lentils and serve.