LENTILS WITH SPINACH AND SAUSAGE
This is a non-vegeterian version of a Moosewood Restaurant Simple Suppers recipe. If you like sausage, this recipe is for you.
Provided by the moody cook
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SPINACH-AND-GARLIC LENTILS
This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 9 cups
Number Of Ingredients 12
Steps:
- Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
- Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
- Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.
Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams
SPINACH AND SAUSAGE LENTIL SOUP
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. -Kalyn Gensic, Ardmore, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1242mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
SPINACH, SAUSAGE & LENTIL SOUP
Perfect for when it's cold out! I just made this with ingredients I had on hand, and it turned out delicious. It was so easy! I don't usually measure herbs and spices, but I am pretty heavy handed with them. Do it to your tastes, but generally with peppers I add about a half a teaspoon to start.
Provided by perennialtiles
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
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.
FRENCH-LENTIL AND SAUSAGE STEW
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
- Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
- Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.
SAUSAGE WITH LENTILS AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Sausage Spinach Lentil Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
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.
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
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