I really like fennel but it’s just not something I think about very often. I was at the store today, reaching for some parsley, when there it was. Impulse buy. I didn’t know what I was doing with it, but I knew it was going to incorporate Italian sausage – it was already in the ‘fridge at home. A quick search of an old Bon Appetit led me to a concept with lentils. Lentils are another thing I absolutely love and while I used up the last of my lentils du puy the other day making soup, I did have some black beluga lentils. A recipe was born!
It’s a really simple recipe and without the sausage makes a great vegetarian dish. I could see some big chunks of roasted squash on top – it would look great and taste even better.
So go for it – have some fun.
Italian Sausage, Lentils, and Fennel
- 1 cup lentils du puy or black beluga lentils
- 4 cups water
- pinch salt
- 1 fennel bulb
- olive oil
- 1 medium onion, finely chopped
- 1 carrot, chopped
- 1 garlic clove, minced
- 1/2 tsp fennel seeds, crushed
- splash red wine
- 3 tbsp Italian parsley
- 1 tbsp red-wine vinegar
- S&P to taste
- Italian sausage
Cook lentils in salted water until cooked through but not mushy – 15 to 20 minutes depending upon type.
While lentils cook, cut fennel bulb into 1/4-inch dice. Cook onion, carrot, fennel bulb, fennel seeds, and garlic until vegetables are tender, about 10 minutes. Add a splash of red wine and cook down.
Grill sausages.
Drain cooked lentils and stir into vegetables with enough cooking water to moisten and heat through. Stir in parsley, S&P to taste, and vinegar.
Serve lentils topped with sausage.
Quick, easy, and lots of flavor.
And it looks great in one of those hand-painted bowls you bring back from Italy.