This is adapted from The Best American Recipes 2005-2006 and originally comes from a trattoria in Rome (recipe by Julie della Croce).
Put the lentils in a pot and add water, 1 tablespoon salt, and sage/bay leaves. Boil. Immediately reduce heat and simmer for 15 minutes.
In the meantime, heat oil in a large skillet, add sausage, and saute until brown on the outside, but still pink on the inside, about 8 minutes.
Reduce heat to low and stir in onion, garlic, parsley, and marjoram. Saute until onion is translucent, about 4 minutes. Stir in tomato puree/sauce.
Add sausage mixture to lentils. Simmer for 5 minutes. Remove sage/bay leaves, and season (if needed) with salt and definitely pepper.
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Serving Size: 1 Serving (972g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 479 | ||
Calories from Fat: 225 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 42.6mg | 13 % | |
Sodium 476.3mg | 16 % | |
Potassium 915.9mg | 24 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 18.4g | 73 % | |
Sugars, other 22g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database 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: 479
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