Rating: 4.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 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.

Source: EatingWell Magazine, January/February 2008




Ingredient Checklist


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.

  • 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

about 1 1/2 cups
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.

2 starch, 4 vegetable, 3 lean meat, 1 fat