Lentils are high in protein and more delicate tasting than beans. Keep leftovers in the fridge for up to 3 days.
What you'll need
Measuring spoons
Sharp knife
Can opener
Measuring cups
Large pot
Spoon
Ingredients
Serves 4
1/2Onionchopped
2 Carrotschopped
2 cloves Garlicminced
2 stalks Celerychopped
1 tablespoon Olive Oil
1 cup Lentilscanned, rinsed and drained
14 ounces Chicken Brothlow-sodium
1/2 pound Turkey Sausageoptional or of Chicken Sausageoptional
1/2 tablespoon Vinegaroptional
1 teaspoon Dried Thyme
1 Bay Leafoptional
of Saltto taste
of Black Pepperto taste
Directions
1.Heat ½ tablespoon oil over medium heat in a large pot. Cook sausage (optional) 5-10 minutes until brown then remove from pot and set aside. Drain oil from pot.
2.Add remaining oil, onion, carrot, celery and garlic. Cook until soft, 5-8 minutes.
3.Add broth, sausage and bay leaf (optional). Boil moderately for 5 minutes.
4.Add lentils, reduce heat to low and simmer for 3-5 minutes (canned lentils are already cooked and will become mushy if cooked much longer).
5.Stir in vinegar (optional), season with salt and pepper to taste.
Chef's Tips
Chopped leek can be substituted for onion.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 4
Amount Per Serving
Calories 127
% Daily Value*
Total Fat 4 g
5%
Saturated Fat <1 g
3%
Sodium 224 mg
10%
Total Carbohydrate 17 g
6%
Dietary Fiber 6 g
21%
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
