Active Time

　　40 minutes

　　Total Time

　　50 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　This hearty meal of spiced sausages and earthy lentils is infused with sweet fennel flavor.

　　

Ingredients

Serves 4

　　2 medium fennel bulbs with fronds

　　6 tablespoons olive oil, divided, plus more for serving

　　2 1/2 teaspoons kosher salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　1 cup dried lentils (preferably French green lentils; about 7 ounces)

　　4 sweet Italian sausages

　　

Step 1

Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.

　　

Step 2

Heat 3 Tbsp. oil in a 3–4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.

　　

Step 3

Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15–25 minutes.

　　

Step 4

Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.

　　

Step 5

Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.

　　

Step 6

Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.

　　

Step 7

Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.