I was really hoping to call this recipe, “Balsamic Lentils with Chicken Sausage.” Unfortunately that is a bit hard to do when you realize you’re out of balsamic vinegar halfway through making dinner. So I grabbed the crushed red pepper and went for a spicier version – you will have to tell me if you try this with some balsamic as I am really curious! As I made it, this dinner still satisfied plenty. My favorite dinners on cold night are the ones that can be eaten out of a bowl with a spoon, nestled on lap on the couch. Yep, I just admitted that I eat dinner on the couch. Sometimes. Especially when dinner is eaten out of a bowl.
Update, January 7th, 2010: We had this last night and I’m going to present to you a new and improved version. I was a little low on spinach, but I had some carrots in the fridge that I decided to throw in. What a great addition! Not only do they add a rich sweetness to the dish, they also serve as a gorgeous pop of color. I also added a teaspoon of olive oil, because we all know there’s nothing wrong with a little extra good fat. I’m editing the recipe & nutritional information below to reflect these changes, but feel free to experiment and use whatever veggies you have laying around, as I did here. Oh, and this time, I had the balsamic!
Adding one more thing – I decided to share this recipe with the Local Cook for her FitJerk Friday feature. Head on over and check out more healthy recipes by bloggers!
Tuscan Lentils and Chicken Sausage
1 tsp olive oil
1 medium onion, diced (100gm)
2 medium carrots, peeled and sliced
2 cloves of minced garlic
about 1/4 tsp crushed red pepper
3 links fully cooked chicken sausage (such as Member’s Mark from Sam’s Club Asiago & Spinach Chicken Sausage), sliced
14oz can diced tomatoes
pinch of dried basil
freshly ground salt and pepper to taste
1/2 cup dry lentils
3/4 cup water
5 oz fresh spinach, roughly chopped
1 tbsp balsamic vinegar
Heat the olive oil in a saucepan over medium heat. Add the onions and carrots and cook for about 5-8 minutes, until softened. Add garlic, chicken sausage, crushed red pepper, basil, salt and pepper and saute 1-2 minutes more. Add the lentils, canned tomatoes, and water, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Add spinach and balsamic vinegar. Cook 10 minutes more, until spinach is wilted and lentils are tender.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 9.5 g
Cholesterol: 97.5 mg
Sodium: 1,640.2 mg
Total Carbs: 42.2 g
Dietary Fiber: 17.0 g
Protein: 37.6 g