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|
|Calories from Fat: 225 (47%)|
|Amt Per Serving||% DV|
|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 %|
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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: 479
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