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Kale, Sausage & Lentil Skillet Supper

January/February 2008

Your rating: None Average: 4 (80 votes)

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.



READER'S COMMENT:
"For a vegetarian version I used Trader Joe's Italian Sausageless sausage. I did not think it needed lots of salt, but maybe that's a matter of personal taste. "
Kale, Sausage & Lentil Skillet Supper Recipe

12 Reviews for Kale, Sausage & Lentil Skillet Supper

03/30/2010
Anonymous

i really liked this....it made a lot of food! just remember to start it way before you want to eat it, to allow for the lentil-cooking time.

Comments
11/12/2009
Anonymous

Needed to add a lot if salt and spices. This dish is a little more complex than I thought; it will take a couple of tries to get the flavor profiles right. But it is an interesting dish; a nice departure from the evey day. The textures are wonderful, and the kale is lovely.

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