Lentils With Spinach And Sausage Recipes

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Heat olive oil in large pot over medium heat. Add garlic and coriander and cook until fragrant.
• Add sausage and cook until there is no more pink.
• Add lentils, chicken broth, and bay leaves.
• Cover and bring to a boil, turn down heat and simmer for 10 minutes.
• Add potatoes and cook for 15-20 minutes.
• When potatoes are soft add spinach and stir until completely wilted.

Steps:

• Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
• Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Steps:

• Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.
• Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.
• Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.