Name: Red Pepper Lentils with Sausages & Salsa Verde Crumb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Rustic
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 tsp smoked paprika; 1 tsp dried thyme; 1 cup green or brown lentils, rinsed; 1 tbsp tomato paste; 1 can (14 oz) chopped tomatoes; 3 cups vegetable broth; Salt and pepper to taste; 4 plant-based or meat sausages; 1 tbsp oil for searing; 2 slices day-old bread; 1 garlic clove; 1/2 cup fresh parsley; 1/4 cup fresh basil; Zest of 1 lemon; 2 tbsp olive oil; Salt to taste

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A hearty and rustic dish, Red Pepper Lentils with Sausages & Salsa Verde Crumb is the perfect comfort meal. Smoky red pepper lentils create a rich, savory base, paired with golden-seared sausages and topped with a vibrant, crispy herbed salsa verde crumb. This recipe blends deep flavor, texture, and nourishing ingredients into a satisfying dinner you’ll want to make again and again.

Why You’ll Love This Recipe

This recipe offers the best of both comfort and sophistication. The lentils are slow-simmered with aromatic spices and red peppers to create a stew that’s smoky and satisfying. Seared sausages—whether plant-based or traditional—add heartiness and protein. The salsa verde crumb is a finishing touch that elevates the dish with crunch and a burst of fresh, herby flavor. It’s a wholesome, flexible, and flavor-packed meal that works for weeknights or relaxed weekend dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the red pepper lentils:

olive oil
onion, finely chopped
garlic cloves, minced
red bell pepper, diced
smoked paprika
dried thyme
green or brown lentils, rinsed
tomato paste
canned chopped tomatoes
vegetable broth
salt and pepper to taste

For the sausages:

plant-based or meat sausages
oil for searing

For the salsa verde crumb:

day-old bread
garlic clove
fresh parsley
fresh basil
lemon zest
olive oil
salt to taste

Directions

Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant.
Add the diced red bell pepper, smoked paprika, and dried thyme. Cook for an additional 2 minutes.
Stir in tomato paste, lentils, chopped tomatoes, and vegetable broth. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25–30 minutes until lentils are tender and the stew thickens.
While the lentils cook, heat oil in a skillet over medium heat and sear sausages until browned and heated through. Set aside.
For the salsa verde crumb, pulse the bread, garlic, parsley, basil, and lemon zest in a food processor until coarse. Add olive oil and salt, then toast in a dry pan over medium heat until golden and crisp.
To serve, spoon lentils into bowls, top with sliced sausages, and sprinkle generously with salsa verde crumb. Serve with grilled bread if desired.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Estimated Calories: 420 kcal per serving

Variations

Vegan version: Use plant-based sausages and ensure your bread is dairy- and egg-free for the crumb.
Spicy twist: Add a pinch of red chili flakes or diced fresh chili with the paprika for extra heat.
Different herbs: Substitute cilantro and mint for a fresher, brighter green crumb.
Cheesy topping: Sprinkle with grated Parmesan or vegan cheese for a richer finish.
Add greens: Stir in chopped spinach or kale in the last 5 minutes of cooking for added nutrients.

storage/reheating

Store leftover lentils and sausages in an airtight container in the refrigerator for up to 4 days. Keep the salsa verde crumb separate in a sealed container at room temperature for up to 2 days to maintain crispness. Reheat lentils and sausages on the stove over medium heat or in the microwave until hot. If the lentils have thickened too much, add a splash of broth or water.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, but reduce the broth and cooking time. Simmer for about 10–15 minutes since canned lentils are already cooked.

What type of sausage works best?

Both plant-based and traditional meat sausages work well. Choose a variety with bold seasoning to complement the lentils.

Can I make this dish gluten-free?

Yes, use gluten-free sausages and gluten-free bread for the crumb.

Is this recipe freezer-friendly?

The lentils and sausages freeze well for up to 2 months. However, the crumb is best made fresh.

Can I make the salsa verde crumb ahead of time?

Yes, you can make it a day ahead and store it in an airtight container once cooled.

How do I keep the crumb crunchy?

Ensure the crumb is toasted thoroughly and stored in a dry container. Avoid covering hot lentils directly with it until ready to serve.

What can I use instead of bread for the crumb?

Try crushed crackers, panko, or even nuts like almonds for a different texture.

Can I cook the lentils in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours. Adjust liquid as needed.

What other vegetables can I add?

Carrots, zucchini, or mushrooms would be great additions to the lentil base.

How can I make the dish less smoky?

Reduce or omit the smoked paprika and use sweet paprika instead.

Conclusion

Red Pepper Lentils with Sausages & Salsa Verde Crumb is a nourishing, satisfying, and flavor-rich dish perfect for any night of the week. With smoky depth, protein-packed sausage, and a fresh herbed crunch, this recipe offers a balanced and comforting meal. Whether you choose to make it plant-based or traditional, it’s a versatile and memorable dish that invites creativity and customization.

Red Pepper Lentils with Sausages & Salsa Verde Crumb

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A hearty, rich stew of smoky red pepper lentils served with seared sausages and crispy herbed salsa verde crumbs for an unforgettable comfort meal.

Author: Mari
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Rustic
Diet: Gluten Free

Instructions

In a large pan, heat olive oil. Sauté onion and garlic for 2–3 minutes.
Add diced red bell pepper, smoked paprika, and thyme. Cook for another 2 minutes.
Stir in tomato paste, lentils, chopped tomatoes, and broth. Season with salt and pepper.
Bring to a boil, then lower the heat and simmer for 25–30 minutes until lentils are tender and the mixture thickens.
Meanwhile, cook the sausages in a skillet with oil until browned on all sides and heated through. Set aside.
To make the crumb, pulse bread, garlic, parsley, basil, and lemon zest in a food processor until coarse. Add olive oil and salt, then toast in a dry pan until golden and crisp.
Serve lentils in bowls topped with sliced sausages and a generous sprinkle of salsa verde crumb. Add grilled bread on the side if desired.