Rosemary-scented lentils and sausage Recipe

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3 votes | 5591 views

Best. lentils. Ever.

Prep time:
Servings: 6


Cost per serving $1.47 view details
  • 4 cups water
  • 4 cups fat-free, less-sodium chicken broth
  • 2 cups petite green lentils
  • 2 teaspoons olive oil
  • 2 cups minced yellow onion (about 1 large)
  • 1/2 cup minced carrot (about 1 medium)
  • 2 teaspoons minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/2 pound Italian turkey sausage, casings removed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot paprika
  • Dash of ground red pepper


  1. Combine 4 cups water, broth, and lentils 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 pan. Sauté 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients; cook for 1 minute or until heated. Add sausage mixture to lentils; bring to a boil. Cook 30 minutes or until lentils are tender.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 338g
Recipe makes 6 servings
Calories 196  
Calories from Fat 76 39%
Total Fat 8.5g 11%
Saturated Fat 1.72g 7%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 452mg 19%
Potassium 224mg 6%
Total Carbs 9.24g 2%
Dietary Fiber 1.4g 5%
Sugars 2.83g 2%
Protein 6.71g 11%
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  • Maria Ferrari
    This was dinner last night and it was delicious. I used hot Italian pork sausage because the last package of turkey sausage at the groc looked really shady. So good. Makes a nice big Dutch oven full and the leftovers seem like they would freeze well. My lentils were done about 10-15 minutes earlier than the recipe said.
    This is a variation

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