Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain. Meanwhile cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4 quart pot over Medium-High heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. .Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top each with cheese, dividing equally. Per serving: 244 calories, 12 grams fat, 1,247 mg. sodium 28 mg. cholesterol. MC formatting by email@example.com NOTES : Lentils Information and Other Uses: Lentils cook quickly, with no presoaking. They are wonderful cooked and dressed with mustard vinaigrette for an easy salad. Wrap cooked lentils and grated cheese in flour tortillas for quick vegetarian main course. Substitute cooked lentils for beans nexttime you make meatless chili. Recipe by: Family Circle Magazine, 2-1-98, p. 106 Posted to MC-Recipe Digest by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.2mg||1 %|
|Sodium 895.5mg||31 %|
|Potassium 40.6mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 36
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