Stewed Lentils With Soy Sausage Recipes

STEWED LENTILS WITH SOY SAUSAGE

Steps:

• Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
• Add the garlic, celery, and sausage. Sauté, stirring frequently, until all the ingredients are golden and touched here and there with browned spots.
• Add the lentils, tomatoes, and thyme. Turn the heat to medium-high and bring to a gentle simmer. Return to medium-low heat and cook for 3 to 4 minutes, until the tomatoes have just softened.
• Stir in the parsley, season with salt and pepper, and serve at once in shallow bowls.
• Make a hearty meal with an easy potato dish like Fingerling Fries (page 194) or Sautéed Paprika Potatoes (page 207). Add an interesting salad chosen from the mixed greens salad suggestions under Recipe Not Required (page 192).
• If time allows, cook some brown rice and serve this dish over it on a plate rather than in shallow bowls. If you like the idea of serving this with a grain but don't want to wait for brown rice, couscous works well, too. Maple-Roasted Baby Carrots (page 205) made with the stovetop option makes a good side dish. Add a simple green salad to the meal.
• If you want a meal with no additional recipes to follow, all you need are microwaved sweet potatoes and a green salad.
• Calories: 490
• Total Fat: 19g
• Protein: 40g
• Carbohydrates: 45g
• Fiber: 24g
• Sodium: 925mg

LENTIL STEW WITH SAUSAGE

Steps:

• In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
• Saute onions, garlic and carrots until soft, about 10 minutes.
• Add sausage, lentils, broth, sage, thyme, pepper and salt.
• Bring to a boil.
• Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
• Stir in kale or spinach.
• Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
• Ladle soup into soup bowls.