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Oven-Braised Lentils with Sausage

Yield 10 servings (serving size: about 1 1/4 cups)
Comforting and easy to prepare, this hearty dish is good for busy nights, as the lentils cook in the oven and leave you free to tend to other things.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 1 1/4 cups chopped celery
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 3 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 thyme sprigs
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) bag dried lentils
  • 1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
  • 1 bay leaf

Nutrition Information

  • calories 234
  • caloriesfromfat 14 %
  • fat 3.6 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 20 g
  • carbohydrate 33 g
  • fiber 15.4 g
  • cholesterol 10 mg
  • iron 5.2 mg
  • sodium 450 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 1 minute. Add water and remaining ingredients; bring to a boil. Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until lentils are tender; discard bay leaf.