I've Been Called Many Things....

and sentimental is one of them. Tonight after a super busy day of hosting friends from out of town and wrangling some puppies I was starving but also tired. I really wanted to go out, but I can never pick a place except for Pho Viet and driving 30 minutes to eat was out of the question for tonight. I rambled around in my whole foods and found the remnants of a bag of green lentils. Without a second thought I knew exactly what I was going to make: a recipe that was given to me by Alexis and that I treasure very much. I have the recipe down in my recipe book but I still have the original she wrote on a note card almost 2 years ago. Her handwriting is so personal and I always feel like the little card was written just for me. Its a perfect meal; it takes a little time but is simple and very healthy. One of my favorite recipes that I don't make often enough, Rosemary-Scented Lentils and Sausage was the perfect end to my day.

You will need:

4 cups water
4 cups chicken broth
2 cups green lentils
2 tsp. olive oil
2 cups minced onion
1/2 cup minced carrot
2 tsp. minced rosemary
2 gloves garlic
1/2 lb. Italian sausage
1 tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
Dash of ground red pepper.

Preparation:

1) Combine water and broth in large saucepan over medium heat. Add lentils, bring to simmer and cook 30 minute, until almost tender.

2) Heat oil in saucepan over medium-high heat. Add onion, carrot, rosemary and garlic to pan. Saute 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients. Cook for 1 minute, or until heated.

3) Add sausage mixture to lentils, bring to a boil. Cook for an additional 30 minutes, or until tender.

I add more paprika and red pepper to spice it up a bit. This recipe is great all by itself, but don't be afraid to experiment!!