Lentils with Sausage
Servings
8Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 3 Large stalk Celery, raw (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 1 Medium Green bell peppers (diced) |
| 6 Ounces Link Sausage (sliced thinly crosswise) |
| 1 1/4 cups Green Lentils |
| 1 tsp., leaves Dried thyme |
| 2 Tbsp. Dried or rubbed sage |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 5 cup Water |
Instructions
Place the olive oil in a Dutch oven or large stock pot over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots, peppers and sausage.
Cook for another 3 minutes. Stir frequently.
Add the lentils, thyme, sage, salt, pepper and water.
Stir and cover.
Place the pot in the oven and cook for 50 minutes. Stir about every 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The great thing about lentils is that you can make a quick stew like this one. It’s simple, delicious and great for you, but best of all there’s only one pot to clean up. Look for sausage that contains about 300 mg sodium for a 1 1/2 to 2 ounce serving. For this recipe we used Applegate Farms breakfast sausage. It is tasty and does not contain nitrites or nitrates. Sausage is certainly something to minimize in your diet but this is a great recipe for it.
This is a great side dish recipe, but two of the side dish servings works great as a main course.