Kale, Sausage & Lentil Skillet Supper (Printer-Friendly Version) | Eating Well
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Kale, Sausage & Lentil Skillet Supper

http://www.eatingwell.com/recipes/kale_sausage_lentil_skillet_supper.html

From EatingWell:  January/February 2008

Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green lentils in this dish—they're smaller, cook faster and hold their shape better than brown lentils. Look for them in well-stocked supermarkets or natural-foods stores.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
  2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
  3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

Nutrition

Per serving : 500 Calories; 11 g Fat; 1 g Sat; 3 g Mono; 60 mg Cholesterol; 58 g Carbohydrates; 32 g Protein; 16 g Fiber; 665 mg Sodium; 1597 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 4 vegetable, 3 lean meat, 1 fat