Rosemary-scented lentils and sausage Recipe
Ingredients
- 4 cups water
- 4 cups fat-free, less-sodium chicken broth
- 2 cups petite green lentils
- 2 teaspoons olive oil
- 2 cups minced yellow onion (about 1 large)
- 1/2 cup minced carrot (about 1 medium)
- 2 teaspoons minced fresh rosemary
- 2 garlic cloves, minced
- 1/2 pound Italian turkey sausage, casings removed
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon hot paprika
- Dash of ground red pepper
Directions
- Combine 4 cups water, broth, and lentils in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
- Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to pan. Sauté 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients; cook for 1 minute or until heated. Add sausage mixture to lentils; bring to a boil. Cook 30 minutes or until lentils are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 76 | 39% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 452mg | 19% |
| Potassium 224mg | 6% |
| Total Carbs 9.24g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.83g | 2% |
| Protein 6.71g | 11% |
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Reviews
October 22, 2008
This was dinner last night and it was delicious. I used hot Italian pork sausage because the last package of turkey sausage at the groc looked really shady. So good. Makes a nice big Dutch oven full and the leftovers seem like they would freeze well. My lentils were done about 10-15 minutes earlier than the recipe said.This is a variation
