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Kale, Sausage & Lentil Skillet Supper

January/February 2008

Your rating: None Average: 3.9 (85 votes)

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.



READER'S COMMENT:
"For a vegetarian version I used Trader Joe's Italian Sausageless sausage. I did not think it needed lots of salt, but maybe that's a matter of personal taste. "
Kale, Sausage & Lentil Skillet Supper Recipe

13 Reviews for Kale, Sausage & Lentil Skillet Supper

05/05/2014

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!

Super Easy, Cheap, Delicious
Comments
04/01/2014
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.

Great flavor, hearty, filling
Comments
12/01/2013

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.

tasty
Comments
05/10/2013
Anonymous
Came out good

Made this a few weeks back and it was pretty tasty

Lentils are tasty with kale and the chicken sausage
Comments
04/24/2013
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.

Tasty and simple to prepare
Comments (2)

3 comments

Anonymous wrote 10 weeks 20 hours ago

The fresher the kale, the

The fresher the kale, the more tender it is. Or, if you are growing your own, it could be the climate that is causing a toughness. Typically, really fresh kale can be steamed to the tenderness for a young toddler in 5 - 7 minutes. If you try again, try kale from a farmer's market and ensure that it is not wilted when you buy it.
Hope that improves your experience!

 
Carol_1215 wrote 1 year 17 weeks ago

This is the first EW recipe

This is the first EW recipe I've ever had trouble with. I had 6 cups of chopped kale, half what was called for, and there was too much kale. Kale doesn't ever cook in 12 minutes either. I wonder if the original recipe was for spinach which does cook quickly and shrinks way down.

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