One Pot Mediterranean Sausage & Lentils
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In one pot, cook up a healthy and delicious dinner filled with mediterranean flavors and packed with protein from sausage and lentils.
Each year the United Nations picks a topic of global interest, and 2016 was named the International Year of Pulses. What are Pulses you might ask? Pulses include dry peas, dry beans and, you guessed it, lentils.
Gearing up for 2016, each country was asked by the UN to submit one pulse recipe to represent their country. The USA Dry Pea and Lentil Council, which is the body selected by the UN and Global Pulse Confederation to manage International Year of Pulses in the U.S., reached out to me to develop a recipe to be in the running.
I went for my favorite “One Pot” style recipe and created this flavorful Mediterranean Sausage and Lentils recipe.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion (diced)
- 4 garlic cloves (minced)
- 1 cup baby bella mushrooms (sliced)
- 1 pound Italian Sausage
- 1 cup lentils
- 1 (14.5 oz) can diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ cup roasted red bell pepper (chopped)
- ¼ cup finely chopped basil
- ¼ cup parmesan cheese (grated)
Instructions
Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion, garlic and mushrooms, saute for 3-4 minutes, then add the sausage and cook through. Drain any grease from the pot, then add the lentils.
Add the tomatoes, vegetable broth, kosher salt, dried oregano & parsley.
Bring to a boil, then reduce the heat to low and simmer covered for 90 minutes. Mix in the roasted red pepper.
Remove from the heat and top with fresh basil and parmesan cheese.
One Pot Mediterranean Sausage and Lentils
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, diced
- 4 garlic cloves, minced
- 1 cup baby bella mushrooms, sliced
- 1 pound Italian Sausage
- 1 cup lentils
- 14.5 ounces diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ cup roasted red bell pepper, chopped
- ¼ cup basil, finely chopped
- ¼ cup parmesan cheese, grated
Instructions
- Heat the olive oil in a large pot on the stove over medium heat.
- When the oil is hot, add the onion, garlic and mushrooms, saute for 3-4 minutes, then add the sausage and cook through.
- Drain any grease from the pot, then add the lentils.
- Add the tomatoes, vegetable broth, kosher salt, dried oregano and parsley.
- Bring to a boil, then reduce the heat to low and simmer covered for 90 minutes.
- Mix in the roasted red pepper.
- Remove from the heat and top with fresh basil and parmesan cheese.
Nutrition Facts
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