One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3