Lentils With Smoked Sausage and Carrots |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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From Food & Wine. I modified to use beef broth instead of water and turkey sausage instead of regular smoked sausage. I found it an easy and flavorful one-pot meal that fits into a diabetic meal plan. A serving is one cup. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces |
1 lb lentils (about 2 1/3 cups) |
1 quart nonfat beef broth or 1 quart water |
1 1/4 teaspoons salt |
1 bay leaf |
1 teaspoon dried thyme |
1 lb smoked turkey sausage, cut diagonally into 3/4-inch slices |
3 tablespoons chopped fresh parsley |
Directions:
1. In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the lentils, broth, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.
3. Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.
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