Ingredients for 3-Ingredient Sausage Dinner With Lentils and Fennel

• 2 medium fennel bulbs with fronds

• 90ml de azeite de oliva, divididos, além de mais para servir

• 2 1/2 colheres de chá de sal kosher, dividido

• 1/2 colher de chá de pimenta-do-reino moída na hora, dividida

• 240ml dried lentils (preferably French green lentils

• about 200g )

• 4 sweet Italian sausages

Preheat oven to 204°C. Finely chop half of 1 fennel bulb. Chop 2 tablespoons fronds, transfer to a small bowl, and set aside.

Heat 45ml oil in a 3–4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 teaspoons salt, and 1/4 teaspoons pepper, stirring, until softened, about 5 minutes.

Add lentils, 1 teaspoon salt, and 1075ml water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15–25 minutes.

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

Heat 1 tablespoon 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.

Heat 2 tablespoons oil in same skillet over medium-high. Cook fennel wedges and remaining 1 teaspoon salt and 1/4 teaspoons 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.

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.

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