3-Ingredient Sausage Dinner With Lentils and Fennel
3-Ingredient Sausage Dinner With Lentils and Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Finely chop half of 1 fennel bulb.
Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
Heat 3 Tbsp. oil in a 3–4-qt. heavy saucepan over medium.
Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
Add lentils, 1 tsp. 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.
Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high.
Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes.
Transfer sausages to a plate.
Heat 2 Tbsp. oil in same skillet over medium-high.
Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes.
Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
Cut sausages diagonally into 1/2"-thick slices.
Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.