Herbed Lentils with Spicy Sausage

Herbed Lentils with Spicy Sausage

            2          tablespoons olive oil

            1          large onion

            1          large carrot, peeled and chopped

            1          large parsnip, peeled and chopped

            2          garlic cloves, minced

            2          tablespoons chopped fresh rosemary, sage or thyme

            1.5       pounds spicy turkey or chicken sausage

            1          quart homemade chicken stock (or low-sodium chicken broth)

            1          (14-ounce) can diced tomatoes

            2          cups petite green lentils

1.     Heat oil in a large Dutch oven over medium-high heat. Saute onion, carrot, parsnip, and garlic for 6 minutes or until lightly browned and soft. Add herb and saute 1 minute. Add sausage to pan. Cook 5 minutes until browned, stirring frequently.

2.     Deglaze pan with chicken stock, scraping the bottom to loosen browned bits. Add tomatoes and lentils. Bring to a boil; reduce heat and simmer 40-45 minutes or until lentils are tender.


Yield: 6 cups (serving size: 11/2 cups)


Mary Drennen