• Rosemary-scented lentils and sausage

    3 votes
    Rosemary-scented lentils and sausage
    Prep: 60 min Servings: 6
    by Kimberly Lindstrom
    9 recipes
    Best. lentils. Ever.


    • 4 cups water
    • 4 cups fat-free, less-sodium chicken broth
    • 2 cups petite green lentils
    • 2 teaspoons olive oil
    • 2 cups minced yellow onion (about 1 large)
    • 1/2 cup minced carrot (about 1 medium)
    • 2 teaspoons minced fresh rosemary
    • 2 garlic cloves, minced
    • 1/2 pound Italian turkey sausage, casings removed
    • 1 tablespoon tomato paste
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon hot paprika
    • Dash of ground red pepper


    1. Combine 4 cups water, broth, and lentils 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 pan. Sauté 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients; cook for 1 minute or until heated. Add sausage mixture to lentils; bring to a boil. Cook 30 minutes or until lentils are tender.

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    • Maria Ferrari
      Maria Ferrari
      This was dinner last night and it was delicious. I used hot Italian pork sausage because the last package of turkey sausage at the groc looked really shady. So good. Makes a nice big Dutch oven full and the leftovers seem like they would freeze well. My lentils were done about 10-15 minutes earlier than the recipe said.

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