Kale, Sausage & Lentil Skillet Supper

January/February 2008

Your rating: None Average: 4 (80 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.

"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

12 Reviews for Kale, Sausage & Lentil Skillet Supper

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

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.

Came out good

Made this a few weeks back and it was pretty tasty

Lentils are tasty with kale and the chicken sausage

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 (1)


Carol_1215 wrote 51 weeks 4 days 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.


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!


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