| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sausages |
6 |
Serviings |
INGREDIENTS
| 3/4 |
lb |
Italian sweet sausage |
| 3/4 |
lb |
Italian hot sausage |
| 2 |
|
Onions, chopped |
| 1 |
cl |
Garlic, minced |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 3 |
c |
Chicken broth |
|
|
(canned is ok) |
| 1 1/4 |
c |
Lentils, washed |
|
|
And drained |
| 2 |
|
Zucchini, sliced |
| 16 |
oz |
Cn Italian plum |
|
|
Tomatoes (I use |
|
|
Stewed tomatoes) |
|
|
Salt |
|
|
Pepper |
|
|
Parsley |
INSTRUCTIONS
Remove sausage from casing. Crumble into a large skillet and cook until
well browned. Add onions and garlic; continue cooking until onion is soft.
Add bay leaf and oregano. Stir in chicken broth and lentils. Bring
mixture to boil, cover and simmer 15 minutes, add tomatoes, salt and
pepper, cover and continue cooking an additional 15 minutes or until the
lentils are tender. Add the zucchini and cook until they are barely
tender, about 5 minutes. Sprinkle with chopped parsley. Walt MM
Serves 4 to 6
Serve with rice, bread and salad
Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on
Mon, 02 Sep 1996.
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