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Lentils with Italian Sausage

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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

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   
Total Carbohydrate 
Dietary Fiber 
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