Lentil sausage skillet

Yield: 6 Serviings

Measure Ingredient
¾ pounds Italian sweet sausage
¾ pounds Italian hot sausage
2 \N Onions, chopped
1 clove Garlic, minced
1 \N Bay leaf
½ teaspoon Oregano
3 cups Chicken broth
\N \N (canned is ok)
1¼ cup Lentils, washed
\N \N And drained
2 \N Zucchini, sliced
16 ounces Cn Italian plum
\N \N Tomatoes (I use
\N \N Stewed tomatoes)
\N \N Salt
\N \N Pepper
\N \N Parsley

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

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