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LENTILS SAUSAGE SKILLET 1 1/4 c. lentils, wash and soak 5 hours or longer, drain 1 1/2 lb. hot Italian sausage meat 2 onions, chopped 1 clove garlic, minced 2 bay leaf 1/4 tsp. oregano 3 c. chicken broth or bouillon 3 c. sliced zucchini 2 c. canned crushed tomatoes, ground pepper and parsley Fry sausage until well done. Remove sausage, fry onions. Add bay leaf and oregano. Stir in chicken broth and drained lentils. Bring to a boil, cover and simmer 15 minutes. Add zucchini, tomatoes and pepper. Cover and continue simmer- ing until lentils and zucchini are tender about 20 minutes. Add cooked sausage, simmer until heated. Sprinkle chopped parsley and serve. No salt. Makes 5 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |