Tested till perfect Braised Lentils with Sausages

Braised Lentils with Sausages

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • 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
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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.

Nutritional Information Per serving: about

cal 417 pro 28g total fat 18g sat. fat 6g
carb 38g fibre 8g chol 44mg sodium 960mg

% RDI:

calcium 7 iron 46 vit A 93 vit C 15
folate 121
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