This is a print preview of "Rosemary-scented lentils and sausage" recipe.

Rosemary-scented lentils and sausage Recipe
by Kimberly Lindstrom

Rosemary-scented lentils and sausage

Best. lentils. Ever.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: Middle eastern
  Servings: 6

Ingredients

  • 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

Directions

  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.