In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oi to drippings in pan to make 1/3 cup fat. Add flour; stir until mixture is red brown, abouth 10 minutes. Add celery, garlic, onion and crrots; cook, stirring until vegetables begint o soften, about 3 minutes. Add reserved sauseage, chicken broth lentils, worcestershire, pepper and cayenne. Bring to boiling over high ehat; redue to simmer, cover and cook until lentils ar soft when pressed, about 40 minutes. Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California Mrs. Dobrinen, Fresno Calif
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (439g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 157 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 34.6mg||11 %|
|Sodium 1739.3mg||60 %|
|Potassium 1041.2mg||27 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 20.4g||81 %|
|Sugars, other 27.4g|
|Protein 26.4g||38 %|
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: 455
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!