To make this spicy dish even spicier, use hot Italian turkey sausage.
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
How to Make It
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.
I thought this was delicious! Hearty and savory. But then, I am a big lentil fan, so I suppose that helps. My only change was chicken sausage because I couldn't find turkey sausage at the store. The sausage adds a lot of the flavor, so choose wisely. It made exactly six cups.
I came out w/more like 8 cups. It's good, tasty, I expect it to freeze well, and it's a decent dinner and lunch that can be warmed up at work. I'll admit that I have a palate that can tolerate a lot of heat, and there wasn't a lot in this recipe. I made the recipe as written.
Basics are spot on for a weekday meal. I increased spices overall, adding 1/2 tsp chili powder, garlic, black pepper and some chopped sundried tomatoes after following the recipes exactly and finding the above improved the results for my palate. Next time I will try with adding more veggies, such as increased carrot, kale or spinach.
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