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Ingredients
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1 tablespoon olive oil
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1 ⅓ pounds sausage links, cut into bite-sized pieces
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2 medium carrots, chopped
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2 stalks celery, chopped
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½ medium onion, chopped
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2 cloves garlic, chopped
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1 pound brown lentils
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1 (28 ounce) can diced tomatoes
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2 quarts chicken stock
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2 large bay leaves
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salt and ground black pepper to taste
Directions
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Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
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Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
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Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.
Cook's Notes:
You can use pork or chicken sausage and brown or green lentils.
Use homemade or store-bought chicken stock.
Nutrition Facts (per serving)
397 | Calories |
14g | Fat |
41g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 397 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 3g | 17% |
Cholesterol 52mg | 17% |
Sodium 1214mg | 53% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 19g | 67% |
Total Sugars 5g | |
Protein 27g | 53% |
Vitamin C 16mg | 18% |
Calcium 56mg | 4% |
Iron 6mg | 31% |
Potassium 763mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.