3-Ingredient Sausage Dinner With Lentils And Fennel

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   ["Preheat oven to 400u00b0F. 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."]

* Per serving · 4 servings · Values may vary.

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