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Rosemary-Scented Lentils and Sausage

Lee Harrelson
Yield

6 servings (serving size: about 1 cup)

To make this spicy dish even spicier, use hot Italian turkey sausage.

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

Nutrition Information

  • calories 341
  • caloriesfromfat 19 %
  • fat 7 g
  • satfat 1.6 g
  • monofat 2.5 g
  • polyfat 1.7 g
  • protein 26.4 g
  • carbohydrate 43.6 g
  • fiber 7.7 g
  • cholesterol 33 mg
  • iron 5.8 mg
  • sodium 731 mg
  • calcium 38 mg

How to Make It

  1. 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.

  2. 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.