• Cooking Videos
• Food Service Resources
• Recipes
• Health/Nutrition

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.