Rosemary-Scented Lentils and Sausage

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

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 19%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 26.4g
  • Carbohydrate: 43.6g
  • Fiber: 7.7g
  • Cholesterol: 33mg
  • Iron: 5.8mg
  • Sodium: 731mg
  • Calcium: 38mg


  • 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


  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.
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