Lentil and Sausage Ragout

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 1 teaspoon vegetable oil
  • 8 oz cubed smoked sausages
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon hot pepper flakes
  • 3/4 cups dry white wine
  • 3/4 cups chicken stock
  • 1 can stewed tomatoes
  • 2 tablespoons tomato paste
  • 1 can drained and rinsed lentils

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1208 mg
  • Protein 19 g
  • Calories 377.0
  • Total fat 17 g
  • Cholesterol 38 mg
  • Saturated fat 7 g
  • Total carbohydrate 37 g

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 88.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil and Sausage Ragout

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