Name: Sausage, Lentil, Fennel & Spinach Sauté with Lemony Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1065 ml chicken or vegetable broth; 3 fennel bulbs; 6 cloves garlic; 1 ½ cups green lentils, dried; 0.68 kg ground pork sausage; 1 ½ lemons; 2 cups plain Greek yogurt; 3 medium yellow onions; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Sausage, Lentil, Fennel & Spinach Sauté with Lemony YogurtSausage, Lentil, Fennel & Spinach Sauté with Lemony Yogurt — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1065 ml chicken or vegetable broth

3 fennel bulbs

6 cloves garlic

1 ½ cups green lentils, dried

0.68 kg ground pork sausage

1 ½ lemons

2 cups plain Greek yogurt

3 medium yellow onions

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Using a strainer, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes. Drain and set aside.

While the lentils are cooking, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim off root end and stalks of the fennel, leaving only the white bulbs. Cut fennel in half lengthwise, then slice crosswise into thin half-moons. Place in a medium bowl.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the fennel.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add fennel, onion, and salt; cook, stirring occasionally, until soft and starting to brown, 7-9 minutes. (Reserve bowl for the next step.)

Meanwhile, zest and juice lemons into the reserved bowl. Add yogurt and salt, then whisk to combine the lemony yogurt. Set aside.

When the fennel and onion are soft, add sausage to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

While the sausage is cooking, peel and thinly slice garlic.

When the sausage is done, add cooked lentils, garlic, vinegar, and crushed red pepper to the skillet. Cook, stirring frequently, until warmed through and fragrant, 1-2 minutes.

Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Cook, stirring occasionally, until the spinach is tender, about 1 minute. Remove from heat.

To serve, divide lemony yogurt and lentil sauté between plates or bowls. Enjoy!

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