Prep 20 mins
Cook 1 hr
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.
- 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
- Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
- 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.
- Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.
I had too many italian sausages onhand (can't let me loose at Costco) and was looking on Zaar for a recipe. I came across this one and having never cooked lentils in my life, I was rather sceptical. Well, let me tell you, this exceeded all expectations! It was absolutely delicious! I used sun dried tomatoes instead of tomato paste but followed the rest of the recipe. I served it with "Romano's Macaroni Grill Rosemary Bread" Recipe 64446, a great and satisfying dinner on a dime! Thank you, I will make this often!