I don’t nearly have the time as I did before to sit in the kitchen on a weeknight and spend more than 30-45 minutes in the kitchen. Basically like every other working person in the world!!! I need to get in the kitchen chop and sauté, braise, grill or or whatever in that time frame. Some of the ways to accomplish that is by doing a few things like using quick cooking grains/beans and then cooking the meat separately. Basically you need to start doing 3 things at once.
Something like sausage with lentils and fennel is a perfect example of how to do this. You pre-heat the oven to 350F and place the sausage on a roasting pan. While the oven is preheating, you chop the vegetables for the lentils. Then throw the sausage in the oven, sauté vegetables, add in the lentils with stock or water and start cooking them. Once the lentils are cooking, slice the fennel and sauté them in some olive oil and then set aside if everything else isn’t done (hint: it should be or super close) That’s it. A healthy, protein packed dinner within 30 minutes! It’s really just that easy!
- 4 chicken sausage links
- 1 carrot, diced
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 cup of French green lentils
- 1 1/2 cups of vegetable stock or water: basically enough to cover the lentils with about a half inch
- olive oil
- salt and pepper
- Crusty bread for serving
- Pre-heat the oven to 350F and get the sausage ready. While the oven is preheating, chop the vegetables. Throw the sausage in the oven. 20-25 minutes.
- Saute the vegetables in some olive oil. Season. Toss in the lentils, season, saute a bit. Cover with water or stock, bring to a boil, turn heat down and cover for 20 minutes.
- Slice the fennel and saute in a touch of olive oil. Season with some kosher salt.
- Take the sausage out of the oven and plate everything. You are now done.
Nutrition for 4 servings
Calories 487 Fat 12g Carbs 63g Sugars 4g Protein 32g