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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Everyday with Rachael Ray mag. LOVE lentils! Ingredients:
2 tablespoons extra virgin olive oil |
1 lb sweet italian sausage, casings removed & crumbled |
1 onion, chopped |
1 carrot, chopped |
3 garlic cloves, finely chopped |
1 tablespoon rosemary, fresh chopped |
8 ounces brown lentils, rinsed |
4 cups chicken broth |
3/4 lb escarole, coarsely chopped |
salt and pepper, to taste |
Directions:
1. In a large dutch oven, heat EVOO over medium-high heat. Add sausage and cook until browned, transfer to a bowl with slotted spoon.
2. 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.
3. 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.
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