The Tri-City Herald's Food & Wine section March 10 will feature information on Walla Walla Gourmet Getaways, culinary classes combined with a stay at one of the city's bed and breakfast inns. You'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Spicy Lentils with Turkey Sausage
Makes 6 servings
Never miss a local story.
1/2 medium onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 carrot, chopped
2 leeks, trimmed and chopped
1 jalapeno pepper, seeded and minced
1 cup brown lentils
3 1/2 to 4 cups reduced-sodium vegetable stock
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper or to taste
1 pound smoked turkey sausage, cut into 1-inch pieces
Spray a Dutch oven with nonstick spray coating. Heat pan over medium high heat. Add chopped vegetables and cook, stirring frequently, until onions are tender, about 4 to 5 minutes. Stir in lentils, 3 1/2 cups stock and seasonings. Cover and heat to boiling. Reduce heat to low and cook 45 to 50 minutes or until lentils are just tender. (Note: If mixture becomes too thick, stir in remaining 1/2 cup stock.) Stir in sausage. Cover and cook 10 minutes or until lentils are tender. Remove bay leaf before serving.
Per (1 1/4-cup) serving: 270 calories (23 percent from fat), 7 grams total fat (3 grams saturated), 56 milligrams cholesterol, 26 grams carbohydrates, 30 grams protein, 386 milligrams sodium, 11 grams dietary fiber. Cooking tip: Unlike dried beans, lentils don't require a presoak and cook in 20 to 30 minutes.
Serving tip: This recipe also would be tasty with ham instead of sausage. Stir in 2 cups cubed, lean, fully cooked ham instead of sausage during the last 10 minutes of cooking.
From: McClatchy Newspapers