Rosemary-Scented Lentils and Sausage

“I love this. Really. Love it. It's from the Jan/Feb 2007 issue of Cooking Light. If you can't find green lentils, regular old brown lentils will work but it's not as good.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first 3 ingredients in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
  2. Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to a pan. Cook 10 minutes stirring constantly or until tender. Add sausage, cook 5 minutes, stirring to crumble. Add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
  3. Add sausage mixture to lentils; bring to a boil. Cook 15-30 minutes or until lentils are tender.

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