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.