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Lentil Stew with Rapini |
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1/2 lb dried lentils, rinsed and drained
1 tsp Willie Green's Organic Farm's dried basil
1 1/2 tsp dried oregano
1 (15 oz) can diced tomatoes
1 TBS olive oil
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1/2 large onion diced
2 cloves garlic minced
1/2 lb Italian sausage links, sliced
1 bn rapini, sliced into 1" lengths
Grated parmesan cheese |
- Place the drained lentils and the herbs in a stock pot. Pour
in the tomatoes and an additional can of water. Turn the heat
to medium low and allow the lentils to simmer, covered, for 30-40 minutes.
- While the lentils are simmering, sauté the garlic and onion
in the olive oil until translucent but not browned. Add the garlic and onions to the lentils.
- Brown the sliced sausage in a heavy frying pan. Drain the sausage
on paper towels to absorb the excess grease. Add the cooked sausage
to the lentils.
- Add the chopped rapini to the lentils. Cook an additional 5-7 minutes until the rapini has wilted.
- Top with grated parmesan cheese right before serving.
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