Sausage & lentil simmer
17
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
6 sausages
vegetable oil
3 garlic cloves, minced
1 onion, thinly sliced
1/2 pint cherry or grape tomatoes
540-mL can lentil
1 cup chicken broth
2 tbsp balsamic or red-wine vinegar
1 tsp dried oregano or sage
4 large sprigs fresh thyme
2 cups baby spinach
Instructions
Prick sausages with a fork. Lightly coat a large frying pan with oil and set over medium-high heat. Add sausages. Turn occasionally until lightly browned all over, 3 to 4 minutes. Remove to a plate and cut in half.
Reduce heat to medium. Add more oil if needed, then garlic and onion. Stir often until onion starts to soften, 3 to 4 minutes. Meanwhile, slice tomatoes in half. Drain and rinse lentils, then drain again. Pour broth into pan. Using a wooden spoon, scrape up and stir in any brown bits. Then stir in tomatoes and any juices, lentils, vinegar, oregano and thyme.
Return sausages and any juices to pan. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until sausages are cooked through, about 8 minutes. Remove thyme sprigs. Add spinach and stir until wilted, 1 to 2 minutes. Spoon into bowls.
Nutrition (per serving)
Calories 582, Protein 33.7g, Carbohydrates 29.3g, Fat 37.1g, Fibre 5.9g, Sodium 1456mg.
Take a trip to the farmer's market and pick up freshly made sausages ? bratwurst, lamb or chicken. Or ask for the farmer's favourite!
