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Lentils with Italian Sausage Printer Friendly Ingredients 2 c. lentils, rinsed                                            3 large tomatoes, chopped 6 c. beef broth                                            1/3 c. dry sherry 1 carrot, peeled                                          1 tsp. fresh rosemary, chopped 2 sprigs fresh parsley                                         1 tsp. fresh thyme, chopped ¼ tsp ground cloves                             ½ tsp. black pepper 4 – 6 Italian sausages Freshly grated Parmesan cheese 1/3 c. onion, chopped Finely chopped Parsley for garnish   Directions Combine lentils, broth, carrot, parsley sprigs, and cloves in a large saucepan. Bring to a boil; reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Discard the carrot and parsley sprigs. Drain, reserving lentils and 1 cup broth. In a 5-6 quart saucepan, cook sausages over medium heat until they are well browned and no longer pink in the center; remove from pan and keep warm. Remove all but 2 Tbsp of drippings. Add onion and garlic to saucepan; cook, stirring, until onion is limp. Add lentils, 1 cup cooking broth, ½ cup tomatoes, sherry, rosemary, thyme, and pepper. Cook on medium heat, stirring, until mixture is thick. Pour lentils into a serving dish. Top with sausage (sliced, optional) and remaining tomato, grated cheese and parsley. Nutrition Facts Serving Size  Servings Per Container 4-6 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4