Tuesday, October 1, 2013

Rosemary Lentils with Sausage and Greens

This started off as a recipe from Eating Well. When Chris saw it he did not seem excited with the idea of lentils and kale for dinner. So when I was at the store and I picked up some Al Fresco Chicken Sausage with Pepper and Asiago Cheese to add to the ingredients.

Nice flavor. The sausage added some spice, I added crushed red pepper to my dish. It was not a heavy meal. The kale was not too much, well not sure if Chris would agree, but he did go back for seconds!

And I was able to use up slices of the Italian and Sandwich breads I had made this weekend.

Rosemary Lentils with Sausage and Greens, adapted from Eating Well recipe

Ingredients -
2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
1 package of Al Fresco Chicken Sausage with Pepper and Asiago Cheese, sliced into 1/2" slices
4 cups water
1 cup lentils
8 cups chopped kale (1-pound bunch)
3/4 teaspoon kosher or sea salt
4 slices stale crusty bread

Method -
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the crushed red pepper, tomato paste sausage and rosemary and cook, stirring, for 5 minute. Add water; bring to a boil. Add lentils, reduce heat to simmer, partially cover and cook for 40 minutes.
Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
Meanwhile, preheat oven to 375°F.
Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.
Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.

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