Rating: 4.14 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 Facts

423 calories; protein 27.3g; carbohydrates 42.4g; dietary fiber 13.4g; sugars 6.8g; fat 9.6g; saturated fat 0.6g; cholesterol 60mg; vitamin a iu 4824.9IU; vitamin c 63.8mg; folate 326.9mcg; calcium 127.6mg; iron 5.9mg; magnesium 89.8mg; potassium 935mg; sodium 596.8mg; thiamin 0.3mg.
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Reviews (7)

14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2012
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 Read More
Rating: 5 stars
01/28/2017
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. Read More
Rating: 3 stars
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! Pros: Super Easy Cheap Delicious Cons: NULL Read More
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Rating: 3 stars
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. Pros: tasty Cons: skewed recipe proportions? Read More
Rating: 5 stars
01/31/2012
Very tasty! The red wine really added nice depth to the flavor. I don't eat meat but it was very easy to avoid the pieces of sausage. My husband and his friend both went back for seconds. This recipe makes a lot of food (the serving size is actually pretty large) so you'll probably have leftovers. The French green lentils held up very well when reheated for lunch the next day. Read More
Rating: 4 stars
11/05/2012
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 Read More
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Rating: 5 stars
10/30/2011
Needed to add a lot if salt and spices. This dish is a little more complex than I thought; it will take a couple of tries to get the flavor profiles right. But it is an interesting dish; a nice departure from the evey day. The textures are wonderful and the kale is lovely. Read More
Rating: 4 stars
04/06/2013
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! Read More
Rating: 3 stars
05/10/2013
Came out good Made this a few weeks back and it was pretty tasty Pros: Lentils are tasty with kale and the chicken sausage Read More