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Chicken Sausage with Lentils & Peppers

May 7, 2008

This is a nice twist on a traditional sausage and peppers fry-up. I use spicy chicken sausage my butcher makes, but any kind would work (you may not need the olive oil at all if you’re using something fattier than chicken). I think it works as a complete meal on its own since you’ve got meat/veg/starch in one dish, but it would also be good thrown over rice or pasta.

Chicken Sausage with Lentils & Peppers
Adapted from Sausage & Lentil One-Pot

1 Tbsp. olive oil
1 lb. hot chicken sausage (or whatever type you prefer)
1 onion, halved and thinly sliced
1 tsp. garlic, minced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 c. dried lentils, rinsed
2 c. vegetable stock

Heat olive in a large skillet, and cook the sausage in its casing over medium heat until it is browned on all sides, about 10 minutes. Remove from pan and set aside.

Saute onions in the same skillet for about 5 minutes, until softened and golden. Then add remaining ingredients, stir, and place sausages on top. Cover and simmer for 20-30 minutes, until lentils are softened.