1 cup dry brown lentils, sorted, rinsed
4 cups water
1 tablespoon Pure Wesson® Vegetable Oil
2 cans (4.6 oz each) Libby's® Vienna Sausages, drained, cut into 1/2-inch pieces
1 teaspoon finely chopped garlic
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1 tablespoon dry chicken stock base
|% Daily Value|
|Total Fat||15 g||24%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||16 g||65%|
|Vitamin C||9 mg||15%|
|Vitamin A||362 iu||7%|
Place lentils and water in medium saucepan. Bring to a boil over high heat. Reduce heat, cover and simmer 20 minutes or until lentils are tender. Drain; set aside.
Heat oil in large skillet over medium heat. Add sausages and garlic; cook 3 to 5 minutes or until sausage is browned and hot.
Add cooked lentils, tomato sauce and dry stock to sausage; stir to combine. Reduce heat to medium-low; cover and simmer 10 to 12 minutes.
Use leftover beans or canned beans in place of lentils to reduce prep time.
Powdered chicken stock base can be found in the spice section of the grocery store. If unavailable, substitute chicken bouillon granules.
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