Vegetarian Sausage with Lentils

12 Reviews
83% would make this recipe again

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Preparation : 10 min Cooking : 35 min
500 calories/serving

Ingredients

2 cloves garlic, finely chopped
1/2 onions, finely chopped 100 g
1 carrots, finely chopped 100 g
1 stalk celery, finely chopped 70 g
1/2 dried chili peppers, minced 0.2 g
2 tbsp olive oil 30 mL
2 cups green or brown lentils (dried) 360 g
2/3 cup vegetable broth 170 mL
1/2 cup red wine 125 mL
1 1/2 tbsp tomato paste 28 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
6 smoked vegetarian sausages 300 g
2 tbsp Italian parsley, fresh, finely chopped [optional] 10 g

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Prepare the vegetables: Finely chop the garlic, onion(s), carrot(s), and celery stalk(s). Mince the chili pepper.
  2. Heat the oil in a pan over medium heat. Add the vegetables and chili pepper, then sauté 2-3 min until they are slightly softened. Stir in the lentils then cook 1 min.
  3. Pour in the broth, wine, and tomato paste. Bring to a boil, then cover and simmer until the lentils are cooked al dente, about 30 min. Stir occasionally and check that the lentils remain moist, adding some more broth or water if necessary. Season with salt and pepper to taste.
  4. Meanwhile, cook the sausages on a medium-hot grill until brown and crisp, about 2-3 min per side. Alternatively, sauté the sausages in a grooved grill-pan, then add them to the lentils. Cover then cook an additional 5 min. Sprinkle with the chopped parsley (optional) then serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

500

Fat

13 g

20 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

500 mg

21 %

Carbohydrate

60 g

20 %

Fibre

13 g

52 %

Sugars

6 g

Net Carbs

47 g

Protein

40 g

Vitamin A

49 %

Vitamin C

18 %

Calcium

9 %

Iron

89 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Good source of  :
Selenium, Vitamin B2, Vitamin K
Source of  :
Calcium, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 1
Meat and Alternatives 5
Fats 2 ½
More info
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Reviews

12 Reviews (11 with rating only) 83% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

First time around I burned the lentils! Second time around I increased the amount of stock to 1 cup and it turned out really well.

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