• Lentils With Sausage And Silverbeet

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    • 8 ounce sweet Italian turkey sausage (abt 2 links) casings removed, and sausage finely crumbled
    • 1/2 c. minced peeled carrot
    • 1/2 c. minced onion
    • 2 x garlic cloves chopped
    • 1 1/3 c. dry lentils
    • 1 x bay leaf
    • 1 tsp fennel seeds
    • 1 tsp minced fresh rosemary
    • 2 1/2 c. water or possibly more if needed
    • 1 lb Silverbeet - (abt 1 lg bunch) thick ribs and stems cut away and discarded, leaves coars minced Salt to taste Freshly-grnd black pepper to taste


    1. Saute/fry sausage in large deep nonstick skillet over medium-high heat till cooked through, about 6 min. Drain any excess fat from skillet.
    2. Add in carrot, onion and garlic to skillet; saute/fry till vegetables begin to soften, about 5 min. Stir in lentils, bay leaf, fennel seeds and rosemary.
    3. Add in 2 1/2 c. water and bring to boil. Reduce heat to medium-low, cover and simmer till lentils are almost tender, about 20 min.
    4. Place Silverbeet atop lentils; cover and cook till lentils are tender and silverbeet is wilted and tender, adding more water if mix is dry, about 7 min. Stir to blend. Season with salt and pepper. Throw away bay leaf.
    5. This recipe yields 2 main-course servings.
    6. Comments: This satisfying entree goes well with a mixed green salad with cherry tomatoes and a balsamic vinaigrette. It would also be nice alongside sea bass.

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