Breaking Bread: Trio of Lentils with Sausage
Oct 31, 2014 05:00AM
● By Jason Huddle
Cabarrus Magazine is happy to feature personal CHEF CAMILLA FERGUSON. She BRINGs ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
1 lb. Italian sausage
1 large onion, diced
1 large bell pepper, diced
1 can diced tomatoes (with chilis if you like spicy)
2 cans beef broth
1 8-oz. package Trio of Lentils (I use Tru Roots brand)
Salt and fresh cracked pepper
In a Dutch oven, brown sausage, onion and bell pepper together. Drain on paper towels if very fatty. Return to pot and add tomatoes, beef broth and package of lentils. Bring to a boil and low boil for five minutes. Then simmer uncovered for 15 to 20 minutes, until lentils are tender and some of the liquid has evaporated. Season with salt and pepper.