Filling and flavorful
Source: Colorado Country Life January 2023
Heat a Duch oven or large deep skillet over medium-high heat. Once the pan is hot, add the canola oil. When the oil is hot, add the onion, carrots, and celery. Turn the heat down to medium and cook, stirring often, for about 5 minutes or until vegetables are starting to soften. Add the garlic, give it a good stir, and cook until garlic is fragrant, about 30 seconds.
Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils, and chicken broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes. During this cooking time, you can cook the sausages.
Once the chicken broth is mostly absorbed by the food in the skillet, stir in the Dijon mustard and red wine vinegar. Remove from heat and let stand for about five minutes. To serve, scoop the lentils on a serving platter and top with the sliced sausages. Sprinkle with Parmesan cheese, rosemary leaves, or chopped flat-leaf parsley for garnish, if desired.
Freezes well. I make the lentils and then add a freshly pan-fried chicken sausage when I reheat it up.
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Serving Size: 1 Serving (1482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2762 | ||
Calories from Fat: 1737 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 193g | 257 % | |
Saturated Fat 54g | 270 % | |
Monounsaturated Fat 81.3g | ||
Polyunsanturated Fat 41.7g | ||
Cholesterol 922.8mg | 284 % | |
Sodium 1108.4mg | 38 % | |
Potassium 2570.2mg | 68 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9g | ||
Protein 230.7g | 330 % | |
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: 2762
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