Red Lentils and Sausage

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This is a simple post. When our pantry is looking pretty empty, there’s always lentils. Make some. Include sausage. Spoon hot over cooked brown rice. Sprinkle with fresh-snipped chives from a pot on the patio (this is making me sound hippie-ish. COOL). Yes, I could write about their nutrition. Or how cheap they are. Or how quickly they cook. You know that already… you read my Lemon Lentil post, didn’t you?

So there they were… little packets of these rosy red legumes as gifts at an International Association of Culinary Professionals (IACP) luncheon sponsored by the USA Dry Pea and Lentil Council. Unless you are a food nut, you might think, “A bag of beans? Big deal.” We food pros LOVE em. And their PR is working, I am spreading word here.

Confession: I grabbed a SECOND packet. Lentils… come to momma. HEY, those seats were empty and I known darn well from decades of hosting these events that the last thing a sponsor wants is to take their swag home again. A roomful of foodies, briefcases stuffed with 50-cents worth of lentils — sponsor heaven. And thank you, USA Dry Pea and Lentil Council, not only for the goods but for being an IACP sponsor. We appreciate it, and I am not sure sponsors hear enough of our gratitude.

Red Lentils and Sausage

  • 1 cup dry red lentils, sorted and rinsed
  • 1 can (14 oz.) low salt chicken broth + enough water to make 2 1/2 cups liquid (or 2 1/2 cups homemade chicken stock)
  • 1 garlic clove, minced
  • 6 to 8 ounces turkey sausage, sliced in 1/2 inch rounds
  • Fresh chives, if desired

In a crockpot (mine is a 12 cup) combine dry lentils, liquid, sausage and garlic. Cook on LOW for 6 to 8 hours or HIGH for 3 to four hours or until lentils dissolve when you stir. Serve over cooked brown rice and sprinkle with fresh chives. Two large portions.


I confess I’ve never tried Sprouted Lentils, but see what blogger Carrots ‘N’ Cake dished up.

Look at this gorgeous Lentil Loaf on Whipped The Blog. Very hippie, yes, but sounds yum.

Lentils make great salad, too. See Slashfood’s recipe.

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{ 6 comments… read them below or add one }

1 Worth The Whisk May 17, 2010 at 8:55 am

Julie – let me know what you think. We always love to eat lentils over hot cooked rice, but it isn’t necessary.

2 Worth The Whisk May 17, 2010 at 8:36 am

Marla – you were a invaluable contributor at Camp, thank you for your excellent questions and for introducing that 800-lb. Gorilla we all wanted to meet!

3 marla {family fresh cooking} May 16, 2010 at 7:28 pm

Patti, I love lentils…..way to go grabbing extra swag!
Excellent event you put on this weekend {Camp BlogAway.} I am so happy to know you 🙂
happy camper, Marla

4 Julie M. May 15, 2010 at 7:18 pm

Ok, you’ve just inspired me. I have a bake of cooked lentils from Trader Joes that I’ve been meaning to eat, but just couldn’t figure out the best way to do it. Now I have a solution. I can’t wait to try this!

Have a great weekend!

5 elise May 13, 2010 at 9:28 am

i LOVE lentils…and hippies 😉

will have to try a vegan version of this (read, no sausage)

6 Kelly May 13, 2010 at 8:28 am

I will admit I wish I was MUCH better at being creative once I’m down to the bare bones of the pantry. Like you, I always have lentils and other dried beans and legumes on hand but am terrible at turning them into something delicious. This is proof I should be a bit more creative.

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