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Lentils with Italian Sausage
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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
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