Soups & Stews

Lentils & Sausage

This hardy, little dish is perfect for one person. It is full of lentils, sausage (duh!), spinach, shallots, and tomatoes. I recommend And for those looking for calorie count 354 without the feta and 407 with the feta. (NUM! I really recommend adding the feta.) If you are not counting carbs, then a nice, crusty bread with this dish is fantastic. Bonus! This is a minimum clean-up meal–one pan, one bowl, one knife, two spoons, and one cutting board.

1/4 cup lentils
1 serving of Italian sausage
1/2 shallot diced
1 Roma tomato diced
1 cup of low fat/low sodium chicken broth
1 handful of spinach
2 tablespoons of feta cheese

Rinse the lentils in a fine mesh strainer. This is important because often you can find small rocks in with the lentils.

Dice the half shallot and tomato.

In a 2-quart sauce pan, brown the sausage on high. You use my recipe here. Or use one link of store bought sausage. If you are going to use turkey Italian sausage you will probably need to use a little olive oil.

Remove the sausage into the bowl you are going to use to eat.

Add the shallot and tomato into the pan. Cook and stir often until the shallot is translucent. I am not a fan of raw tomatoes so, I cook mine down. If you like chunky tomatoes, put them in later with the lentils.

The add the lentils and chicken broth. Bring to a boil. Lower the heat to medium-low and simmer for 20-25 minutes.

When the lentils are done, pour into the bowl. Add the spinach and stir until it begins to wilt. Add the feta.

Enjoy!

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