Sweet Italian Turkey Sausage Lentils with Spinach (1 cup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 serving Turkey - Jennie-o Sweet Italian Turkey Sausage -1 link 9 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips) 2 medium (2-1/2" dia) Onions, raw 1 cup Giorgio Chunky Style Portabella Mushrooms (canned) (by JLEHAN) 1 tbsp Olive Oil 6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 3 cup (8 fl oz) Water, tap 16 tbsp Great Value All Natural Medium Chunky Salsa 2 cup Lentils 1 tbsp, crumbled Bay Leaf 2 tsp Cumin - ground (1 tsp) (by INFORM555) 2 tsp Rosemary, dried 1 package (10 oz) Spinach, fresh
1. Prep:
a) Broil/cook turkey sausages until done then cut into chunks of desired size
b) Tear the fresh spinach into pieces
c) Cut carrots chips in half, if necessary, chop the onions up
d) Use a complete bay leaf instead of ground bay
2. In a pot or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5-7 minutes.
3. Add sausage chunks. Cover mixture with chicken broth, water, and salsa.
4. Mix in lentils (16 ounces of dry lentils), bay leaf, cumin, rosemary, mushrooms. Salt and pepper to taste (salt isn’t included in the nutritional values).
5. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 30 to 40 minutes.
6. Stir in shredded spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.
a) Broil/cook turkey sausages until done then cut into chunks of desired size
b) Tear the fresh spinach into pieces
c) Cut carrots chips in half, if necessary, chop the onions up
d) Use a complete bay leaf instead of ground bay
2. In a pot or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5-7 minutes.
3. Add sausage chunks. Cover mixture with chicken broth, water, and salsa.
4. Mix in lentils (16 ounces of dry lentils), bay leaf, cumin, rosemary, mushrooms. Salt and pepper to taste (salt isn’t included in the nutritional values).
5. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 30 to 40 minutes.
6. Stir in shredded spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 154.7
- Total Fat: 5.6 g
- Cholesterol: 25.0 mg
- Sodium: 810.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.7 g
- Protein: 12.6 g
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