Lentil sausage skillet
6 Serviings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Italian sweet sausage |
| ¾ | pounds | Italian hot sausage |
| 2 | Onions, chopped | |
| 1 | clove | Garlic, minced |
| 1 | Bay leaf | |
| ½ | teaspoon | Oregano |
| 3 | cups | Chicken broth |
| (canned is ok) | ||
| 1¼ | cup | Lentils, washed |
| And drained | ||
| 2 | Zucchini, sliced | |
| 16 | ounces | Cn Italian plum |
| Tomatoes (I use | ||
| Stewed tomatoes) | ||
| Salt | ||
| Pepper | ||
| Parsley | ||
Directions
Remove sausage from casing. Crumble into a large skillet and cook until well browned. Add onions and garlic; continue cooking until onion is soft. Add bay leaf and oregano. Stir in chicken broth and lentils. Bring mixture to boil, cover and simmer 15 minutes, add tomatoes, salt and pepper, cover and continue cooking an additional 15 minutes or until the lentils are tender. Add the zucchini and cook until they are barely tender, about 5 minutes. Sprinkle with chopped parsley. Walt MM
Serves 4 to 6
Serve with rice, bread and salad