Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories427 kcal (21%)
Total Fat15.2 g (22%)
Carbs40 g (15%)
Sugars4.3 g (5%)
Protein34.8 g (70%)
Sodium1462.5 mg (73%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 ozpancetta
cut into 1/2 inch pieces
1onion
small, chopped fine
2carrots
peeled and chopped fine
3cloves garlic
sliced thin
1 Tbspfresh rosemary
minced
1 Tbsptomato paste
3 cupschicken broth
1 cupdried brown lentils
picked over and rinsed, or green lentils
1bay leaf
1 lbsweet italian sausage
½ cupfresh parsley leaves
Instructions
Step 1
Cook pancetta in 12" skillet over med heat until fat is rendered and pancetta is crispy, about 6 min. Add onion, carrots, garlic, and rosemary and continue to cook until vegetables have softened, about 4 minutes longer. Stir in tomato paste and cook 30 sec.
Step 2
Stir in broth, lentils, and bay leaf, scraping up any brown bits. Nestle sausage into lentils and bring to a boil. Reduce heat to med-low, cover, and simmer until lentils are tender and sausage registers 160, about 35 min.
Step 3
Remove skillet from heat. Transfer sausage to carving board. Discard bay leaf. Stir parsley into lentils and season to taste. Slice sausage on bias 1 inch thick and place on top of lentils.
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