Braised Lentils with Sausages
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 417 |
| pro | 28 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 38 g |
| fibre | 8 g |
| chol | 44 mg |
| sodium | 960 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 46% |
| vit A | 93% |
| vit C | 15% |
| folate | 121% |
-
4 slices bacon, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
3/4 tsp (4 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) green or brown lentils
2 tbsp (25 mL) tomato paste
12 oz (375 g) Italian sausages
Preparation:
In saucepan, sauté bacon over medium-high heat until crisp; drain off fat.
Add carrots, onion, garlic, thyme, salt and pepper to pan; fry over medium heat, stirring, until vegetables are tender, about 5 minutes.
Add 2 cups (500 mL) water, lentils and tomato paste; bring to boil. Reduce heat, cover and simmer until lentils are tender but not mushy, about 30 minutes.
Meanwhile, on small foil-lined rimmed baking sheet, broil sausages about 6 inches (15 cm) from heat, turning every 2 minutes, until well browned and no longer pink inside, about 10 minutes.
Diagonally cut sausages into 1/2-inch (1 cm) thick slices. Serve on lentil mixture.
Source
Canadian Living Magazine: November 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »