Oven-Braised Lentils with Sausage

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.

Yield:

10 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

Note:

Lorrie Hulston Corvin,

November 2005