Kale, Sausage & Lentil Skillet Supper

Kale, Sausage & Lentil Skillet Supper

14 Reviews
From: EatingWell Magazine, January/February 2008

Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green lentils in this dish—they're smaller, cook faster and hold their shape better than brown lentils. Look for them in well-stocked supermarkets or natural-foods stores.

Ingredients 4 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • 1 12-ounce package cooked chicken sausage
  • 1 large onion, thinly sliced
  • 2 tablespoons chopped garlic
  • Pinch of crushed red pepper, or to taste
  • 2½ cups water
  • 1½ cups red wine
  • 1 cup lentils, preferably French green
  • 12 cups chopped kale leaves, tough stems removed
  • 1 teaspoon chopped fresh sage
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
  2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
  3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 423 calories; 10 g fat(1 g sat); 13 g fiber; 42 g carbohydrates; 27 g protein; 327 mcg folate; 60 mg cholesterol; 7 g sugars; 0 g added sugars; 4,825 IU vitamin A; 64 mg vitamin C; 128 mg calcium; 6 mg iron; 597 mg sodium; 935 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (96% dv), Folate (82% dv), Iron (33% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 4 vegetable, 3 lean meat, 1 fat

Reviews 14

January 28, 2017
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By: Deborah J Bell
I love this recipe, but only after a modification. Cooked turkey sausage links are bland and end up being useless in this dish taste-wise. I tried a few different varieties before asking a foodie friend how to fix this dish, and upon his suggestion I switched to a pound of loose, uncooked Italian sausage (pork, usually). While theoretically chicken or turkey sausage is fewer calories, that was not my experience when I actually bought it and checked the label, so this change lowered the calories of the previous more bland version. So the modification is to brown the sausage as you would hamburger, set it aside as usual and then add it back when you add the kale so it can warm back up. Don't drain the pan - use the sausage grease instead of oil to brown the onions.
May 05, 2014
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By: EatingWell User
It's getting hotter now and I'm trying to use up all the kale in my garden. To that end, kale recipes are what's for dinner. This was very good, earthy and savory. I used smoked chicken sausage and sprinkled parmesan on top and it was a really satisfying supper. Made good leftovers for lunch too! Pros: Super Easy, Cheap, Delicious Cons: NULL
April 01, 2014
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By: ejoslin
Tasty but not a looker! Red wine and sage add amazing flavor to this dish and I really enjoyed eating it but probably wouldn't serve it to guests as it's not that great to look at (red onion and red wine give a grayish hue). Had to cook lentils and kale longer than the recipe called for and add more liquid. Pros: Great flavor, hearty, filling Cons: Unattractive, takes a long time
December 01, 2013
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By: EatingWell User
This dish had all sorts of tasty possibilities, but there was too much liquid, the lentils did not cook long enough, and...12 cups of kale, really? I could barely fit a 16oz bag of kale into my skillet, and I thought I used an amply-sized one. I'll have to modify my next attempt. Pros: tasty Cons: skewed recipe proportions?
May 10, 2013
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By: EatingWell User
Came out good Made this a few weeks back and it was pretty tasty Pros: Lentils are tasty with kale and the chicken sausage
April 24, 2013
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By: ctb10
Yummy The kale took 45 minutes to get reasonably tender. I had to add more water too as the original water + wine had cooked away. The lentils took only 30 minutes, not 40. Next time I'll put the kale in at the beginning with the lentils. Pros: Tasty and simple to prepare Cons: Kale doesn't cook in 12 minutes
April 06, 2013
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By: EatingWell User
We used lentils from an Indian store that were small and quite dark and they took longer to cook. We also used a smaller amount of polish sausage, about 7 ounces, and it turned out very good!
November 05, 2012
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By: EatingWell User
New favorite leftover I used brown lentils instead of green, it still held up well. Also, subbed water for the wine but add a vegan Not Chikn bouillon for spices. Also used Tofurky kielbasa as the sausage. It turned out great! Cooking times were spot on with the exception of the onion. You can't brown an entire onion in 4 minutes. Make sure you use a LARGE skillet. Pros: Tasty, easy Cons: Long cook time
April 19, 2012
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By: EatingWell User
Not super easy- but super delicious I'm a beginner at cooking, and this was my first time using wine in a recipe. I actually used regular brown lentils because I had a big bag I had been meaning to use and they came out just fine. For the wine I used a Malbec and for the sausage I used a Roasted Garlic and Gruyere Chicken Sausage. I don't think I cooked the kale in it long enough at the end- and I thought the directions could have been clearer, but n the end I figured it out, used the right amount of everything, and it came out delicious. It's a perfect one dish meal that makes great leftovers. I had it for dinner 4 nights in a row- and I wasn't sick of it! Pros: Great taste, highly nutritious, easy cleanup Cons: Recipe not the easiest to follow, long cook time
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