italian

Umbrian-Style Sausage and Lentils with Garlic and Rosemary

Name: Umbrian-Style Sausage and Lentils with Garlic and Rosemary
Yield: 1 serving
Cuisine: italian
Ingredients: 80 g dried brown lentils; 420 g water; 120 g Italian pork sausage, casings removed; 14 g olive oil; 8 g garlic, minced; 3 g fresh rosemary, chopped; 25 g tomato paste; 10 g red wine vinegar; 2 g salt; 1 g black pepper

This simmered dish pairs dried brown lentils with Italian pork sausage, casings removed, garlic, minced and fresh rosemary, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

28 g Carbohydrates

48 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g dried brown lentils 93 kcal
420g water 0 kcal
120g Italian pork sausage, casings removed 396 kcal
14g olive oil 124 kcal
8g garlic, minced 12 kcal
3g fresh rosemary, chopped 8 kcal
25g tomato paste 21 kcal
10g red wine vinegar 8 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

dried brown lentilswater
Rinse lentils. In a small pot, combine lentils and water; bring to a boil, then simmer gently until tender, 18 to 22 minutes. Drain excess water if needed.
dried brown lentilsItalian pork sausageolive oil
While lentils cook, heat 1 tsp olive oil in a skillet. Add sausage and cook, breaking it up, until browned and cooked through, 6 to 8 minutes.
olive oilgarlicfresh rosemaryblack pepper
Add remaining olive oil and garlic to the skillet; cook 30 seconds until fragrant. Stir in rosemary and black pepper.
dried brown lentilswatertomato paste
Add cooked lentils to the skillet. Stir in tomato paste and a splash of water to coat; simmer 2 minutes to meld flavors.
red wine vinegarsalt
Finish with vinegar, taste for salt, and serve hot.