Rosemary-Scented Lentils and Sausage

7 Reviews
ADD YOUR REVIEW
Lee Harrelson
Yield
6 servings (serving size: about 1 cup)
By Micol Negrin
January 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 341
  • Caloriesfromfat 19%
  • Fat 7g
  • Satfat 1.6g
  • Monofat 2.5g
  • Polyfat 1.7g
  • Protein 26.4g
  • Carbohydrate 43.6g
  • Fiber 7.7g
  • Cholesterol 33mg
  • Iron 5.8mg
  • Sodium 731mg
  • Calcium 38mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

ricechex's Review

CMBeachbum
January 10, 2015
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.

sukeedog's Review

sukeedog
September 01, 2013
N/A

Benson1260's Review

Benson1260
November 17, 2012
N/A

Jenicus's Review

Jenicus
June 17, 2012
N/A

CherylR1954's Review

ricechex
January 10, 2010
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.

CMBeachbum's Review

CherylR1954
November 09, 2008
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.