Spicy Garlic Sausage with French Lentils and Chicor

Name: Spicy Garlic Sausage with French Lentils and Chicory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 pounds Spicy Garlic Sausage (page 48), formed into 1-inch balls; 1 medium yellow or white onion, finely chopped; 1 medium carrot, peeled and finely chopped; 1 large clove garlic, finely chopped; 1 small bay leaf, crumbled; 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme; 1 1/2 cups French green lentils; 6 cups water; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups packed chopped chicory leaves; 1 tablespoon balsamic vinegar; 2 tablespoons minced scallion, light green parts only

Servings: persons

2 tablespoons extra virgin olive oil
1 1/2 pounds Spicy Garlic Sausage (page 48), formed into 1-inch balls
1 medium yellow or white onion, finely chopped
1 medium carrot, peeled and finely chopped
1 large clove garlic, finely chopped
1 small bay leaf, crumbled
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 1/2 cups French green lentils
6 cups water
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups packed chopped chicory leaves
1 tablespoon balsamic vinegar
2 tablespoons minced scallion, light green parts only

1
Heat the oil in a large pot over medium heat.
2
Working in batches to avoid crowding, add the sausage balls and brown all around, about 8 minutes, transferring them to a plate as they are ready.
3
When all the sausage balls are browned, stir the onion, carrot, and garlic into the fat remaining in the pot and cook until slightly softened, 3 to 5 minutes.
4
Return the sausage balls to the pot, add the bay leaf, thyme, lentils, water, salt, and pepper and bring to a boil over high heat.
5
Decrease the heat to maintain a brisk simmer and cook until the lentils are soft but not mushy, 20 to 25 minutes.
6
Stir the chicory into the pot and continue cooking until it is just wilted, about 5 minutes.
7
Stir in the balsamic vinegar, sprinkle the chopped scallions over the top, and serve right away.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 1/2 pounds Spicy Garlic Sausage (page 48), formed into 1-inch balls, 1 medium yellow or white onion, finely chopped, 1 medium carrot, peeled and finely chopped, and more.

Yes, Spicy Garlic Sausage with French Lentils and Chicory falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Garlic Sausage with French Lentils and Chicory

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions