3-Ingredient Sausage Dinner With Lentils and Fennel | view more Recipe

3-Ingredient Sausage Dinner With Lentils and Fennel

  • '2 medium fennel bulbs with fronds'
  • '6 tablespoons olive oil
  • divided
  • plus more for serving'
  • '2 1/2 teaspoons kosher salt
  • divided'
  • '1/2 teaspoon freshly ground black pepper
  • divided'
  • '1 cup dried lentils (preferably French green lentils; about 7 ounces)'
  • '4 sweet Italian sausages'

  1. Preheat oven to 400°F
  2. Finely chop half of 1 fennel bulb
  3. Chop 2 Tbsp
  4. fronds, transfer to a small bowl, and set aside
  5. Heat 3 Tbsp
  6. oil in a 3–4-qt
  7. heavy saucepan over medium
  8. Cook chopped fennel, 1/2 tsp
  9. salt, and 1/4 tsp
  10. pepper, stirring, until softened, about 5 minutes
  11. Add lentils, 1 tsp
  12. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15–25 minutes
  13. Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges
  14. Heat 1 Tbsp
  15. oil in a large ovenproof skillet over medium-high
  16. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes
  17. Transfer sausages to a plate
  18. Heat 2 Tbsp
  19. oil in same skillet over medium-high
  20. Cook fennel wedges and remaining 1 tsp
  21. salt and 1/4 tsp
  22. pepper, stirring, until golden brown on both sides, about 5 minutes
  23. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more
  24. Cut sausages diagonally into 1/2"-thick slices
  25. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds