Ingredients
Scale
- 3 teaspoons extra-virgin olive oil, divided
- 1 12-ounce package cooked chicken sausage
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2–1/2 cups water
- 1–1/2 cups red wine
- 1 cup brown lentils
- 1 5-ounce package baby kale leaves
- salt and pepper, to taste
Instructions
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the sausages and brown on all sides, 4 to 5 minutes total. Transfer to a cutting board.
- Add the remaining 2 teaspoons oil and onion to the pan and cook on medium-low heat until beginning to caramelize, 15-20 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the water and wine, increase the heat to high and bring to a boil, scraping up any browned bits.
- Add the lentils, reduce heat to maintain a simmer, and cook, partially covered, for 1 hour. (If the water starts to burn off too quickly, add an additional 1/2 cup 45 minutes in.)
- Add the kale and cook, covered, stirring occasionally, until the lentils and kale are tender, about 5 minutes more. Slice the sausage and stir into the pan along with salt and pepper. Cook until heated through, about 3 minutes. Serve warm.
Nutrition
- Serving Size: 4