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Active time
30 minutes
Total time
1 hour 30 minutes
6 servings
Serving Size
1/6 recipe

3 tablespoons olive oil

1 (approximately 5 ounce) link sweet Italian chicken sausage, casings removed

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage

4 cloves garlic, minced

⅛ teaspoon red pepper flakes

1 ½ tablespoons tomato paste

1 (28-ounce) can whole plum tomatoes with juices

¾ cup French green lentils

1 teaspoon salt

½ teaspoon pepper

1 pound whole wheat pasta

½ cup freshly shredded Parmigiano-Reggiano cheese

  1. Heat the olive oil in a large dutch oven or large pot over medium heat. 
  2. Add the sausage and onion, and cook until the onion softens, about 5 minutes. 
  3. Stir in the carrot and celery. Cook until the onion is browned and vegetables are tender, about 15 minutes. 
  4. Stir in the rosemary, sage, garlic, and red pepper flakes. Cook until fragrant, 2 minutes. 
  5. Then stir in the tomato paste and allow it to brown, 1-2 minutes. 
  6. Add the tomatoes and 1 ½ cups of water, using a spoon or spatula to break up the tomatoes. 
  7. Stir in the lentils, salt, and pepper. Bring to a boil, then reduce the heat to low and let the lentils simmer gently until tender, about 40-60 minutes. 
  8. Meanwhile, in another large pot, bring water to a boil, then cook the pasta according to package instructions. Before draining the pasta, scoop out some of the pasta water with a mug or measuring cup and reserve it. Drain the pasta and set aside. 
  9. When the lentils are done cooking, add the cooked pasta to the dutch oven, add a splash of the pasta cooking water, and the cheese, and toss until the pasta is coated. 

An Oldways recipe, courtesy of Kelly Toups (adapted from a Melissa Clark recipe)


Calories: 530
Total Fat: 12g
Saturated Fat: 2.5g
Sodium: 640mg
Carbohydrate: 82g
Fiber: 12g
Total Sugar: 7g (Added Sugar: 0g)
Protein: 26g

Yield: 6 servings

Serving Size: 1/6 recipe

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