Rosemary Scented Lentils
 and Sausage

Makes 6 servings

Ingredients:

  • 4 cups of water
  • 4 cups of chicken or vegetable stock
  • 2 cup green lentils
  • 1 tablespoon olive oil
  • 2 cups of minced onion (1 large or 2 medium sized)
  • 2 carrots, minced
  • 3 garlic cloves minced
  • 2 stalks of celery minced
  • 1 tablespoon chopped fresh rosemary
  • 3 Italian turkey sausage links- sweet or hot, casing removed (if you prefer soy substitute Gimme Lean works very well and use whole log)
  • 1 medium baking potato, skin on and chopped into large bite size pieces
  • 1 tablespoon tomato paste
  • ¼ teaspoon paprika
  • ¼ teaspoon crushed red pepper (omit if you don’t like spicy)

Directions:

Combine 4 cups of water, broth and lentils in a soup pot and cook over medium heat. Bring to a simmer and cook for about 30 minutes until lentils are almost tender.

In a large non-stick skillet heat oil over medium high heat. Add onion, carrot, garlic, celery and rosemary, sauté for approximately 10 minutes until veggies are softened. Add sausage and using the back of a wooden spoon or sturdy spatula chop sausage as it cooks for about 5 minutes.

Once the lentils have cooked until almost tender add the veggie mixture to the soup pot, potato, stir in tomato paste, paprika and crushed red pepper. Bring to a boil and then simmer for about 30 minutes.