Red Lentil And Chicken Sausage Stew
Nutrition
Calories: 1138.24 kcalCarbohydrates: 112.94 gProtein: 63.29 gFat: 40.9 gSaturated Fat: 12.1 gCholesterol: 97.76 mgSodium: 2444.95 mgFiber: 16.26 gVitamin A: 3.81575 IUCalcium: 164.86 mgIron: 11.72 mg
Ingredients
- 2 cups red lentils
- 4 cups low-sodium chicken or vegetable stock or broth
- 3/4 lb onions chopped (2-1/2 to 3 cups)
- 1 tbsp olive oil
- 4 large cloves garlic minced
- 2 large carrots finely chopped
- 2 stalks celery finely chopped
- 1 lb low-fat spicy chicken or turkey sausage like hot Italian or New Mexican, thinly sliced
- 2 cups dry white wine
- 1/2 lb short pasta like fusilli, rigatoni or penne
- Salt to taste
- pepper to taste
Instructions
- Combine the lentils with the stock in a large saucepan and bring to a boil; reduce the heat and simmer for 12 to 15 minutes, until the lentils have begun to soften. Set aside.
- Meanwhile, sauté the onion in hot oil in a nonstick pan until it begins to soften. Add the garlic and cook 30 seconds. Then stir in the carrots and celery and continue sautéing until the vegetables are cooked. Add the sausages and cook them until they have lost their pink color. Add the wine and remove from the heat. Transfer the lentils and their cooking liquid to the sausage mixture and refrigerate.
- To serve, cook the pasta in boiling water until just al dente; reheat the lentil-sausage mixture slowly until it is hot. Stir in the drained cooked pasta and season with salt and pepper.