ROSEMARY-SCENTED LENTILS AND SAUSAGE

Rosemary-Scented Lentils and Sausage image

Provided by Umberle

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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