Spanish-style braised lentils with sausage from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

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Notes about this recipe

  • kbrooks on April 27, 2025

    This also works with bratwurst. Add a splash of dry sherry.

  • aeader on January 02, 2025

    This was a winner for us. Easy and doable on a weeknight (total time about an hour, but most of it is hands-off time). I was able to prep a salad wash the dishes while it simmered. I cut 10 min off the first simmer for the lentils and they were ready. I served it over rice, but would have been nice with a piece of crusty bread. Family member who "doesn't like lentils" went back for seconds and asked me to make it again.

  • PinchOfSalt on March 11, 2013

    Made it without the chicken broth (substituted water) and without adding salt. Used smoked sweet Spanish paprika (what I had), organic green lentils (365 brand, which claim to be a US-grown version of Puy lentils) and half the amount of kielbasa (from my meat CSA, it was what I had). Delicious and very quick/easy/unfussy to make. In other words, a perfect cool weather weeknight meal! The lentils were so flavorful that the 8 oz. of kielbasa was entirely sufficient. Definitely a keeper, and one might also claim that it is healthy given that the kielbasa was very lean.

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