Directions:
- In a large dutch oven, heat EVOO over medium-high heat. Add sausage and cook until browned, transfer to a bowl with slotted spoon.
- Add onion and carrot to the pot and cook until slightly softened, 3-4 minute Stir in the garlic and rosemary and cook until fragrant, about 1 minute Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minute.
- Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minute Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 476.76 Kcal (1996 kJ) | ||
| Calories from fat | 161.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 28% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 12% | |
| Sodium | 1872.33mg | 78% | |
| Potassium | 1141.3mg | 24% | |
| Total Carbs | 41.97g | 14% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 18.69g | 75% | |
| Protein | 34.31g | 69% | |
| Vitamin C | 24mg | 40% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.7mg | 32% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 87.81 Kcal (368 kJ) | ||
| Calories from fat | 29.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 28% | |
|---|---|---|---|
| Cholesterol | 6.42mg | 12% | |
| Sodium | 344.86mg | 78% | |
| Potassium | 210.21mg | 24% | |
| Total Carbs | 7.73g | 14% | |
| Sugars | 0.56g | 12% | |
| Dietary Fiber | 3.44g | 75% | |
| Protein | 6.32g | 69% | |
| Vitamin C | 4.4mg | 40% | |
| Iron | 1.1mg | 32% | |
| Calcium | 18.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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