Lentil and Sausage Ragout
Use any smoked sausage, such as kielbasa or garlic, for this flavourful grown-up version of franks and beans. Since there is such a small amount of sausage added just for flavour, the fat per serving amounts to only 17 g. Serve over whole grain rice or potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 377 |
| pro | 19 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 37 g |
| fibre | 7 g |
| chol | 38 mg |
| sodium | 1.208 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 44% |
| vit A | 16% |
| vit C | 38% |
| folate | 88% |
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1 tsp (5 mL) vegetable oil
8 oz (250 g) smoked sausages, cubed
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp (7 mL) paprika
1/2 tsp (2 mL) hot pepper flakes
3/4 cup (175 mL) dry white wine or chicken stock
1 can (19 oz/540 mL) stewed tomatoes
2 tbsp (25 mL) tomato paste
1 can (19 oz/540 mL) lentils, drained and rinsed
Preparation:
In large nonstick skillet, heat oil over medium-high heat. Add sausages and fry, stirring occasionally, until golden, about 5 minutes. Drain off fat.
Add chopped onion, minced garlic, paprika and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add wine, tomatoes and tomato paste, stirring and scraping up brown bits from bottom of pan and breaking up tomatoes with spoon. Simmer until sauce is thick enough to mound on spoon, about 20 minutes. Add lentils; simmer for 10 minutes.
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