| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Vegetarian |
Beans/legum, Bobbie – no, Sausage, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried lentils, rinsed/picked |
|
|
over |
| 8 |
c |
Water |
| 1 |
lb |
Escarole OR spinach |
| 1 |
t |
Vegtable oil |
| 1/2 |
lb |
Italian sausage, casing |
|
|
removed |
| 1/2 |
|
Onion, chopped |
| 3 |
t |
Chicken broth granules |
| 1/8 |
t |
Hot pepper flakes |
| 4 |
T |
Grated Parmesan cheese |
INSTRUCTIONS
Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20
minutes or until just tender. Drain. Meanwhile cut out and discard
escarole stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4
quart pot over Medium-High heat. Add sausage; cook, breaking up any
clumps with a wooden spoon, for about 3 minutes or until no longer
pink. Add onion and escarole; cook 3 minutes, stirring occasionally.
.Add remaining 4 cups water and broth granules. Bring to a boil; lower
heat; simmer, covered 15 minutes. Add lentils and pepper flakes;
simmer 3 minutes more. Ladle into 4 bowls. Top each with cheese,
dividing equally. Per serving: 244 calories, 12 grams fat, 1,247 mg.
sodium 28 mg. cholesterol. MC formatting by bobbi744@sojourn.com
NOTES : Lentils Information and Other Uses: Lentils cook quickly, with
no presoaking. They are wonderful cooked and dressed with mustard
vinaigrette for an easy salad. Wrap cooked lentils and grated cheese
in flour tortillas for quick vegetarian main course. Substitute cooked
lentils for beans nexttime you make meatless chili. Recipe by: Family
Circle Magazine, 2-1-98, p. 106 Posted to MC-Recipe Digest by Roberta
Banghart <bobbi744@sojourn.com> on Mar 10, 1998
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