fbpx

Delve into the hearty comfort of our Lentil, Fennel, and Sausage Stew. Rich lentils form the robust base, their earthy flavor perfectly complementing the aromatic fennel. The addition of savory sausage elevates the dish, providing a delectable meatiness that intertwines with the gentle anise undertones of the fennel. Simmered to perfection, every spoonful is a harmonious blend of texture and taste, offering a warm embrace for your palate, especially on those cooler evenings. This stew is a flavorful fusion of rustic ingredients, making it a memorable centerpiece for any meal.

Share Tweet Save
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 1 cup dried lentils
 extra virgin olive oil
 8 oz pork or chicken Italian sausage, sweet, hot, or a combination, casing removed
 1 Oak Spring Farm fennel bulb
 2 large cloves of Oak Spring Farm garlic, grated or finely minced
 1 Oak Spring Farm onion, finely chopped
 1 large or 2 small Oak Spring Farm carrots, grated or finely chopped
 ½ tsp fennel seeds
 ½ cup chicken broth
 2 tbsp red wine vinegar

Directions

1

Quarter the fennel bulb, then quarter each of those pieces. If you haven’t cooked with fresh fennel before, know that it has a pungent licorice taste when raw, but once cooked, it mellows quite a bit and adds a subtle sweetness and good texture to this stew.

2

In a saucepan, over a high heat, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat, cover, and gently simmer for 10 minutes. The lentils will be par-cooked, there should still be some liquid in the pan.

3

In a large skillet, over a medium high heat, heat the olive oil. Add the sausage, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.

4

Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Allow the aromatics to fry in the oil for 30-60 seconds, then add the broth and red wine vinegar.

5

Add the par-boiled lentils to the skillet and turn up to a high heat. When the stew is boiling, turn down the heat and gently simmer, partially covered for 15 - 20 minutes.

6

Taste and add salt and pepper to taste. To finish, drizzle a bit of olive oil over the top and serve with a chewy and crusty bread.

DifficultyBeginner

Ingredients

 1 cup dried lentils
 extra virgin olive oil
 8 oz pork or chicken Italian sausage, sweet, hot, or a combination, casing removed
 1 Oak Spring Farm fennel bulb
 2 large cloves of Oak Spring Farm garlic, grated or finely minced
 1 Oak Spring Farm onion, finely chopped
 1 large or 2 small Oak Spring Farm carrots, grated or finely chopped
 ½ tsp fennel seeds
 ½ cup chicken broth
 2 tbsp red wine vinegar

Directions

1

Quarter the fennel bulb, then quarter each of those pieces. If you haven’t cooked with fresh fennel before, know that it has a pungent licorice taste when raw, but once cooked, it mellows quite a bit and adds a subtle sweetness and good texture to this stew.

2

In a saucepan, over a high heat, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat, cover, and gently simmer for 10 minutes. The lentils will be par-cooked, there should still be some liquid in the pan.

3

In a large skillet, over a medium high heat, heat the olive oil. Add the sausage, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.

4

Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Allow the aromatics to fry in the oil for 30-60 seconds, then add the broth and red wine vinegar.

5

Add the par-boiled lentils to the skillet and turn up to a high heat. When the stew is boiling, turn down the heat and gently simmer, partially covered for 15 - 20 minutes.

6

Taste and add salt and pepper to taste. To finish, drizzle a bit of olive oil over the top and serve with a chewy and crusty bread.

Hearty Lentil Stew with Fennel and Sausage