Rosemary Scented Lentils And Sausage Recipes

FRENCH-LENTIL AND SAUSAGE STEW

French-Lentil and Sausage Stew image

A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3 1/2 cups Le Puy lentils (about 2 pounds), rinsed and picked over
2 cups homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 teaspoons finely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

ROSEMARY-SCENTED LENTILS AND SAUSAGE

Rosemary-Scented Lentils and Sausage image

I love this. Really. Love it. It's from the Jan/Feb 2007 issue of Cooking Light. If you can't find green lentils, regular old brown lentils will work but it's not as good.

Provided by Umberle

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 cups water
1 tablespoon vegetable bouillon granules
2 cups green lentils
2 teaspoons olive oil
2 cups minced yellow onions (about 1 large)
1/2 cup minced carrot (1 medium)
1 tablespoon crushed rosemary
2 garlic cloves, minced
1/2 lb Italian turkey sausage, casings removed
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot paprika
1/2 teaspoon ground red pepper

Steps:

Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.

Nutrition Facts : Calories 330.1, Fat 5.6, SaturatedFat 1.6, Cholesterol 20.1, Sodium 584.5, Carbohydrate 47.6, Fiber 21.1, Sugar 5.6, Protein 23

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