Lentils with Andouille Sausage Recipe

By
Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin." data-inline-tooltip="true"> Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbookKeeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated Jun. 14, 2019
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Yasmin Fahr

With New Orleans being one of my favorite cities in the world, it's not surprising that I chose a sausage that pays homage to the wonderful food- and music-filled city. Andouille sausage, typically a spiced pork sausage, is often found in Cajun cooking. In this recipe, it's served atop green lentils cooked in chicken broth and finished off with some parsley, fresh squeezed lemon juice, and a drizzle of high-quality extra-virgin olive oil.

A few housekeeping notes: Make sure to prick the sausage well, either with a fork or a toothpick, otherwise it will bubble and not look as pretty. Since I like things on the hotter side, I added a chile pepper to the dish, but you can easily leave that out and add some dried red chile flakes if you want to season and taste for heat level as you go. Or, leave it out entirely! Also, if pork sausage isn't your thing, then feel free to use another cooked sausage like chicken or turkey instead.

Note:Use store-bought pre-cooked andouille sausage for this recipe.

Recipe Facts

Active:25 mins
Total:40 mins
Serves:4 servings

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  • 1 1/2tablespoonsolive oil

  • 4wholeandouille sausages, pricked all over with a toothpick or cake tester (about 1 pound, see note)

  • 1largecarrot, peeled and diced (about 1 1/2 cups)

  • 1celery stalk, finely diced(about1cup)

  • 1mediumonion, finely diced (about 1 1/2 cups)

  • 1serrano orjalapeñopepper, minced (optional, about 2 tablespoons)

  • Kosher saltand freshly ground black pepper

  • 1cupdried green lentils

  • 3 1/2cupslow-sodiumhomemade or cannedchicken broth

  • 2tablespoonsfresh lemon juicefrom 1 lemon

  • 特级初榨橄榄油, drizzling (optional)

  • 1/2cup choppedfresh parsley leaves

Directions

  1. Heat 1⁄2 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausages and cook until browned on all sides, about 4 minutes. Set aside.

  2. Add the remaining olive oil and heat until shimmering. Add the carrots, celery, onion, chili pepper, and a generous pinch of salt. Stir until softened, about 4 minutes. Add the lentils and the broth, stirring to combine. Lower the heat to bring to a simmer, then partially cover, and allow to cook until lentils are beginning to softe, about 15 minutes. uncover, add sausages, and continue to cook, stirring lentils and flipping sausages occasionally until fully cooked.

  3. Stir in the lemon juice and parsley and season to taste with salt and pepper. Ladle lentils into four serving bowls and top each with a sausage (slice sausage first if desired). Drizzle with extra virgin olive oil and serve immediately.

Nutrition Facts(per serving)
439 Calories
31g Fat
23g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 439
% Daily Value*
Total Fat31g 39%
Saturated Fat 9g 45%
Cholesterol52mg 17%
Sodium982mg 43%
Total Carbohydrate23g 8%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein20g
Vitamin C 19mg 96%
Calcium 73mg 6%
Iron 3mg 19%
Potassium 1074mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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