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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium lidded pot,
    combine lentils, bay leaf,
    thyme sprig and 6 cups lightly salted water; bring to
    a boil. Reduce heat to
    medium-low and simmer
    20 to 25 minutes until lentils
    are tender (they should be
    slightly firm, not mushy).
    Drain and remove herbs.

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  • Meanwhile, heat 2 tbsp of
    the oil in a large sauté pan
    over medium heat. Add
    fennel, onion, carrot and
    celery. Cook 10 minutes or
    until softened. Add garlic;
    cook 2 minutes. Stir in
    drained lentils, remaining
    1 tbsp oil, the vinegar,
    mustard, salt and pepper.

  • Prepare chicken sausage per
    package directions. Slice on
    the bias in 1/4-inch pieces.
    Serve over lentils. Garnish
    with parsley, if desired.

Tips

Potassium-rich fennel offers a way to regulate blood pressure.

Nutrition Facts

453 calories; fat 18g; cholesterol 65mg; saturated fat 3g; carbohydrates 45g; insoluble fiber 11g; protein 29g; sodium 795mg.
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