13 Ingredients
  • 1 cup dried lentils (preferably French green lentils; 7 ounces)
  • 4 1/2 cups cold water
  • 1 1/2 teaspoons salt
  • 1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
  • 3 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, cut into 1/4-inch dice
  • 1/2 teaspoon fennel seeds
  • 1 1/4 pounds sweet Italian sausage links
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon black pepper
  • 1 tablespoon red-wine vinegar, or to taste
  • virgin olive oil
Nutrition
593
30% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

50% 32

Saturated

37% 7

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 34

Fiber

33% 8

Sugars

- 5

Sugars, added

- 0

Protein

72% 36

Cholesterol

14% 43

Sodium

57% 1359

Calcium

11% 110

Magnesium

14% 60

Potassium

20% 958

Iron

32% 6

Zinc

36% 4

Phosphorus

47% 327

Vitamin A

19% 168

Vitamin C

18% 16

Thiamin (B1)

58% 1

Riboflavin (B2)

24% 0

Niacin (B3)

27% 4

Vitamin B6

47% 1

Folate equivalent (total)

66% 264

Folate (food)

- 264

Folic acid

- 0

Vitamin B12

61% 1

Vitamin D

- 0

Vitamin E

24% 4

Vitamin K

84% 100
Comments
 
×