- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Transform pantry staples and a few fresh ingredients into this Italian lentils and sausages classic.
Ingredients
- Olive oil spray
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons no-added-salt tomato paste
- 2 x 400g cans lentils, rinsed, drained
- 400g can diced tomatoes
- 375g pkt lean Italian-style sausages
- 100g baby spinach leaves
- 1 tablespoon balsamic vinegar
- Chopped fresh continental parsley, to serve
Method
- Step 1Heat a non-stick frying pan over medium heat. Spray with oil. Cook onion, carrot and celery, stirring occasionally, for 6-7 minutes or until soft. Add the garlic and cook, stirring for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1-2 minutes or until heated through. Stir in the lentils and tomato. Bring to the boil. Reduce heat to low.
- Step 2Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the sausages, turning occasionally, for 6-7 minutes or until golden brown.
- Step 3Add the sausages to the lentil mixture and simmer for 6-7 minutes or until the sausages are cooked through. Stir in the spinach and vinegar. Cook, stirring occasionally, for 1-2 minutes or until the spinach wilts. Top with parsley.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1576 kj
Energy
21g
Fat Total
9g
Saturated Fat
10g
Fibre
22g
Protein
53mg
Cholesterol
738.41mg
Sodium
7g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Lentils star in this Umbrian creation, which makes the most of traditional ingredients.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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