| 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 |
ts |
Vegtable oil |
| 1/2 |
lb |
Italian sausage; casing removed |
| 1/2 |
md |
Onion; chopped |
| 3 |
ts |
Chicken broth granules |
| 1/8 |
ts |
Hot pepper flakes |
| 4 |
tb |
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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