Kale, Sausage, and Lentil Skillet Supper

Very exciting! A new kind of lentils to try. It took two specialty grocery stores to find these "French Green" lentils. I had Googled before my trip so that I knew what I was looking for - Sprouts had one labeled "green," but they were not the same as these. I found them in the bulk bins at Whole Foods. I think I'm going to try them Wednesday in the lentil taco meat in the slow cooker. They seemed firmer and meatier.


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Back to this recipe...last night we had Kale, Sausage, and Lentil Skillet Supper. It started out with precooked chicken sausage, which I browned.


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The onions and garlic brown first...


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And then you add red wine and the lentils and let them cook. It said to simmer 40 minutes, but I think it could have stood 50 mins.


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I took all the tough ribs out of the kale this time - it wasn't too time consuming and did make it better. I just folded them over on a cutting board and cut out the rib from the back. Very easy. I used to bunches of kale for this recipe.


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We thought this was wonderful! I loved the contrasts between the textures, and the red wine flavoring was delicious. Henry loved it, too.

I served with lemon-dill potatoes, and I didn't think that was a great flavor to go with this dish.


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