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Italian Sausage And Lentils

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Ingredients
  Butter/Margarine 2 Tablespoon
  Italian sausages 1 1⁄2 Pound (About 6 In Number)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced / mashed
  Lentils 12 Ounce, rinsed (1 3/4 Cup)
  Water 2 1⁄2 Cup (40 tbs)
  Whole bay leaf 1
  Marjoram leaves 1⁄8 Teaspoon, crumbled
  Thyme leaves 1⁄8 Teaspoon, crumbled
  Oregano leaves 1⁄8 Teaspoon, crumbled
  Turnips 3 Cup (48 tbs), cut in 1/3-inch-thick slices
  Canned tomatoes 1 Pound (1 Can)
  Dry red wine/2 tablespoons wine vinegar with 1/3 cup water 1⁄2 Cup (8 tbs)
  Parsley 1⁄2 Cup (8 tbs), chopped
Directions

MAKING
1. In a Dutch oven melt butter over medium heat.
2. Add sausages and brown on all sides.
3. Drain out and reserve.
4. To the pan add onion and garlic and saute for 5 minutes.
5. Halve the sausages and add to the pan.
6. Add lentils, water, bay, marjoram, thyme, and oregano.
7. Cover and simmer for 30 minutes.
8. Mix turnips, tomatoes, and wine to Dutch oven.
9. Cook over simmering heat for 40 minutes until lentils are just tender.
10. Mix half the parsley.
11. Transfer into serving bowl.

SERVING
12. Sprinkle remaining parsley on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
5

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