Rosemary-Scented Lentils and Sausage

Rosemary-Scented Lentils and Sausage Recipe
Lee Harrelson
To make this spicy dish even spicier, use hot Italian turkey sausage.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Micol Negrin,

Cooking Light

January 2007
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