Rosemary-Scented Lentils and Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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