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Braised Sausage and Lentils

Parsley Vinaigrette


Serves 4
Active Time:
Total Time:
~1hr 49min


Prep vegetables & sausages

  • In Brava Chef’s Pan, stir together carrot, celery, fennel, onion, 1 tablespoon cooking oil and 2 teaspoons salt.
  • Arrange sausages on top of vegetables.
  • Slide Chef’s Pan, uncovered, into top shelf.
  • Press green button to begin cooking.
  • Note: You will stir and add additional ingredients after 12 minutes.


Prepare chicken stock mixture

  • While food cooks, in medium bowl, stir together chicken stock, tomato paste, cayenne, 1½ teaspoons salt and a pinch of black pepper.


Braise sausages & lentils

  • Carefully remove Chef’s Pan from Brava and stir in lentils and chicken stock mixture. Make sure there are no lentils or vegetables on top of sausages.
  • Cover Chef’s Pan with lid and slide into top shelf. Press green button to continue cooking.
  • When food is almost done, prepare parsley vinaigrette.


Make parsley vinaigrette

  • In small bowl, combine parsley, garlic, Champagne vinegar, ¼ cup extra-virgin olive oil and ½ teaspoon salt; stir well. Set aside until food is done.


Finish & serve

  • When your food is done, transfer sausages to cutting board. When cool enough to handle, slice sausages on the bias.
  • Add 2 tablespoons extra-virgin olive oil to lentils; stir well.
  • Transfer lentils to large serving platter, arrange sausages on top and drizzle with parsley vinaigrette.