Sausage and Lentils with Fennel

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

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This hearty sausage and lentils with fennel recipe is a standout high-protein meal that combines earthy pulses with fragrant aromatics. Using French green lentils ensures the base of the dish maintains a pleasant bite, while the addition of fennel seeds and fresh fennel bulb adds a sophisticated, slightly sweet depth. It is a wonderful example of how simple, store-cupboard staples can be transformed into a vibrant and filling dinner that feels both rustic and refined.

Ideal for a weeknight supper or a relaxed weekend lunch, this balanced dish provides a sustained energy boost thanks to the fibre-rich lentils and quality protein from the sausages. The splash of red-wine vinegar at the end cuts through the richness of the meat, creating a perfectly seasoned, savoury bowl. Serve it exactly as it is, or with a side of crusty sourdough bread to mop up the juices.

Ingredients for Sausage and Lentils with Fennel

240ml dried lentils (preferably French green lentils
200g )
1075ml cold water
1 1/2 כפיות מלח
1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
1 בצל בינוני, קצוץ דק
1 carrot, cut into 1/4-inch dice
1/2 teaspoons fennel seeds
575g sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 כפיות פלפל שחור
1 tablespoon red-wine vinegar, or to taste
שמן זית כתית מעולה לטפטוף

How to make Sausage and Lentils with Fennel

Bring lentils, water, and 1/2 teaspoons salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons . Heat 45ml oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (60 to 120ml ) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.