Rosemary-Scented Lentils and Sausage

Submitted by Umberle

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6

ingredients

• 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

directions

1. Combine the first 3 ingredients 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 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.
3. Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.

Reviews

[gemini08]

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!