Red Lentils with Cauliflower and Chicken Sausage

Red Lentils with Cauliflower and Chicken Sausage

Serves 4

Easy and filling, this one-pot meal pairs flavorful chicken sausage with creamy red lentils and tender cauliflower. Perfectly filling for the fall, serve with naan for easy scooping.

  • 1 tablespoon expeller-pressed canola oil
  • 1 (12-ounce) package Brat Hans® Cooked Cilantro Chicken Sausage, sliced
  • 1 tablespoon brown mustard seeds
  • 2 cups low-sodium chicken broth
  • 1 cup red lentils, picked through, rinsed and drained
  • 1 (16-ounce) package frozen cauliflower, thawed and drained
  • 1 (14.5-ounce) can diced tomatoes (or 1 3/4 cups chopped fresh tomatoes)
  • 1 teaspoon fine sea salt
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Heat oil in a large pot over medium heat. Add sausage and cook, stirring occasionally, until browned, 7 to 8 minutes; transfer to a plate and set aside.  

Return pot to medium heat, add mustard seeds and toast, stirring constantly, for 30 seconds. Add broth and scrape up any browned bits. Add lentils and cauliflower, increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer until liquid is absorbed, about 15 to 20 minutes. Stir in tomatoes and simmer until mixture is creamy and lentils are very tender, about 10 minutes more. Stir in salt and browned sausage and serve.

Nutritional Info: 
Per Serving:310 calories (130 from fat), 14g total fat, 6g saturated fat, 65mg cholesterol, 770mg sodium, 21g carbohydrate (7g dietary fiber, 7g sugar), 25g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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