Rosemary-Scented Lentils and Sausage |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love this. Really. Love it. It's from the Jan/Feb 2007 issue of Cooking Light. If you can't find green lentils, regular old brown lentils will work but it's not as good. Ingredients:
8 cups water |
1 tablespoon vegetable bouillon granules |
2 cups green lentils |
2 teaspoons olive oil |
2 cups minced yellow onions (about 1 large) |
1/2 cup minced carrot (1 medium) |
1 tablespoon crushed rosemary |
2 garlic cloves, minced |
1/2 lb italian turkey sausage, casings removed |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon hot paprika |
1/2 teaspoon ground red pepper |
Directions:
1. Combine the first 3 ingredients 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 a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
3. Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.
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