Braised Lentils with Sausages
This recipe makes 4 servings
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 |
- Portion size: 4
Ingredients
- 4 4slices bacon, chopped
- 2 2carrotcarrots, chopped
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 3/4 tsp 3/4tspdried thyme
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 cup 1cupgreen lentils or brown lentils
- 2 tbsp 2tbsptomato paste
- 12 oz 12ozItalian sausageItalian sausages
Preparation
In saucepan, saute 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.
Additional information :
Tip: Lentils, as well as other dried beans, are rich in carbohydrates and a great source of dietary fibre. They are an inexpensive high-quality source of plant protein and are rich in folic acid as well as other B vitamins. They are a good source of potassium, calcium, magnesium, copper, iron and zinc.
Source : Canadian Living Magazine: November 2005
