lentil & sausage hash

Serves 4


  • 2 T olive oil
  • 2 shallots
  • 2 garlic cloves minced
  • 4 mild Italian sausages
  • 2 c lentils rinsed
  • 2 springs thyme
  • 1 t Sous Salt Porcini Mushroom
  • pepper to taste
  • 1 cup finely chopped kale or spinach
  • 4 – 6 cups of chicken stock (less and it will be more of a hash, more and you will get a soup consistency)


Heat oil over medium heat in a large heavy bottomed saucepan.
Add the sausage and brown nicely. Should take a few minutes.  Then saute the shallots with the sausage, saute until just softened. Add the garlic and the lentils and mix them around in the saucepan so that the lentils warm to the oil and the other ingredients, apx 1 minute.
Add the thyme and the chicken stock and bring to a boil.  Reduce to a simmer and continue to simmer uncovered for apx 35 – 45 minutes until the lentils are tender and not chalky. Add the Porcini Mushroom Sous Salt at the end and pepper to taste. Stir in the Kale or Spinach and cook for another 5 minutes.

This recipe was adapted from Deborah Mele (photo credit).