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Fresh Italian Meatballs and Sausage

Stewed Black Lentils with Sweet Italian Sausage

alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Cozy up to this cool-weather favorite—luscious black lentils, sautéed veggies, and fresh herbs in a rich, white wine sauce. Top with sweet I View More expand_more

Cozy up to this cool-weather favorite—luscious black lentils, sautéed veggies, and fresh herbs in a rich, white wine sauce. Top with sweet Italian sausage, and you’ve got an easy, heartwarming weeknight meal!

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Stewed Black Lentils with Sweet Italian Sausage
alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSweet Italian Sausage
  • 1 Pack Carando Sweet Italian Sausage1 Pack
  • 2 tablespoons Extra virgin olive oil2 tablespoons
  • 1 cup Yellow onion, diced1 cup
  • 1 cup Carrots, peeled & diced1 cup
  • 1 cup Fennel bulb, diced1 cup
  • 3 tablespoons Fresh garlic, minced3 tablespoons
  • 1 cup Ripe tomato, diced1 cup
  • 3 Bay leaves3
  • 1/2 cup White wine1/2 cup
  • 1 cup Chicken stock1 cup
  • 28 ounces Black lentils, canned or cooked28 ounces
  • 1 tablespoon Fresh thyme, minced1 tablespoon
  • 1/2 cup Parmesan cheese, grated1/2 cup

Instructions


  1. Cook the sausages according to package instructions. Reserve

  2. While the sausages are cooking, heat a heavy-bottomed pot or Dutch oven over medium-high heat

  3. Add the extra virgin olive oil, onion, carrot, fennel, and garlic, sautéing until just tender

  4. Add the tomato, bay leaves and white wine, allowing the wine to reduce by 1/3

  5. Add the stock, lentils and thyme, and simmer for about 10 minutes

  6. Transfer the lentils to a large serving bowl and top with the sausages

  7. Garnish with the grated Parmesan and serve hot

Life is Delicious. Savor It.

Ingredients


  • 1 Pack Carando Sweet Italian Sausage1 Pack
  • 2 tablespoons Extra virgin olive oil2 tablespoons
  • 1 cup Yellow onion, diced1 cup
  • 1 cup Carrots, peeled & diced1 cup
  • 1 cup Fennel bulb, diced1 cup
  • 3 tablespoons Fresh garlic, minced3 tablespoons
  • 1 cup Ripe tomato, diced1 cup
  • 3 Bay leaves3
  • 1/2 cup White wine1/2 cup
  • 1 cup Chicken stock1 cup
  • 28 ounces Black lentils, canned or cooked28 ounces
  • 1 tablespoon Fresh thyme, minced1 tablespoon
  • 1/2 cup Parmesan cheese, grated1/2 cup

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