Hearty Sausage and Lentils

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2 cups (500 mL) PC Organics Green Lentils

1 pkg (500 g) PC Blue Menu Lean Italian Sausages

2 tbsp (25 mL) extra virgin olive oil

1 large onion, chopped

1 sweet red pepper, chopped

3 cloves garlic, thinly sliced

½ tsp (2 mL) fennel seeds

¼ tsp (1 mL) hot pepper flakes

2 tbsp (25 mL) red wine vinegar

1 cup (250 mL) Chicken Stock

¼ tsp (1 mL) salt

Hearty Sausage and Lentils

This rib-sticking dish is cold weather food at its best. Lentils contain lutein, which has been found to protect against macular degeneration, a leading cause of blindness.

Serves: 6
Difficulty Level: Intermediate
Prep time: 10 minutes
Cook time: 25 minutes

Nutritional Information

Per serving: 410 calories

fat 14 g

sodium 480 mg

carbohydrate 41 g

fibre 16 g

protein 29 g

Very High in Fibre

Excellent Source of Vitamin C

Excellent Source of Iron

Source of Vitamin A


Rinse and drain lentils. Place in large saucepan with 6 cups (1.5 L) water. Bring to a boil. Reduce heat to medium-low and simmer uncovered until tender, about 15 to 20 minutes, stirring occasionally.

Meanwhile, in large frying pan, cook sausages over medium-high heat for 6 minutes, turning to brown all sides. Transfer to a plate.

In same frying pan, heat olive oil over medium heat. Cook onion, red pepper and garlic for 5 minutes, stirring, or until softened. Stir in fennel seeds and hot pepper flakes. Cook for 2 minutes. Stir in red wine vinegar; cook for 1 minute.

Slice sausages into thin coins; return to frying pan with any juices. Drain lentils, if necessary; stir lentils, broth and salt into frying pan. Cook for 4 minutes or until sausages are cooked through and mixture is hot.

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