Braised Sausage and Lentils

Braised Sausage and Lentils

Parsley Vinaigrette

Created by Brava



Active Time


Total Time

~1hr 49min


  • ½ cup diced carrot (¼-inch pieces) (about 1 medium carrot)
  • ½ cup diced celery (¼-inch pieces) (about 1 medium celery stalk)
  • ½ cup diced fennel (¼-inch pieces) (about 1 small fennel bulb)
  • ½ cup diced yellow onion (¼-inch pieces) (about ½ yellow onion)
  • 1 ½ lb sweet Italian sausages (about 4 large links)
  • 1 ½ cups chicken stock or broth
  • 3 tablespoons tomato paste
  • ½ teaspoon cayenne pepper
  • 1 cup lentils
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 clove garlic, minced
  • ¼ cup champagne vinegar or white wine vinegar

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


Brava Chef's Pan

mixing bowls

Nutrition Information

Allergens: None


  • Lunch
  • Dinner
  • Californian
  • Chef's Pan
  • Dairy Free
  • Fall
  • French
  • Gluten Free
  • Pork
  • Recipes
  • Sausage
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Winter

  1. step

    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.

  2. step

    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.

  3. step

    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.

  4. step

    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.

  5. step

    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.