Lentil and Sausage Ragout 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



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


  • Iron 44.0
  • Folate 88.0
  • Calcium 8.0
  • Vitamin A 16.0
  • Vitamin C 38.0
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Lentil and Sausage Ragout