Sausage with Lentils and Spinach
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 teaspoons dried thyme
- 3 tablespoons olive oil
- 2 bay leaves
- 1 large onion, chopped
- 3 garlic cloves, pressed
- Carbohydrate 58 g(19%)
- Cholesterol 53 mg(18%)
- Fat 28 g(43%)
- Fiber 10 g(41%)
- Protein 39 g(77%)
- Saturated Fat 7 g(37%)
- Sodium 678 mg(28%)
- Calories 618
Preparation Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.
Preparation Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.
