Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!miwok!taunix!arlene From: sf@usa.pipeline.com (s f) Subject: Lentil Sausage Skillet Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Tue, 27 Aug 1996 03:04:02 GMT Reply-To: sf@usa.pipeline.com (s f) Organization: Pipeline Followup-To: poster Lines: 39 This is a recipe I took from the newspaper years ago and still enjoy. I use less meat and prefer all hot sausage now. LENTIL SAUSAGE SKILLET 3/4 pound Italian sweet sausage 3/4 pound Italian hot sausage 2 onions, chopped 1 clove garlic, minced 1 bay leaf 1/2 teaspoon oregano 3 cups chicken broth (canned is ok) 1 1/4 cups lentils, washed and drained 2 zucchini, sliced 1 can (16 oz.) Italian plum tomatoes (I use stewed tomatoes) salt pepper parsley Remove sausage from casing. Crumble into a large skillet and cook until well browned. Add onions and garlic; continue cooking until onion is soft. Add bay leaf and oregano. Stir in chicken broth and lentils. Bring mixture to boil, cover and simmer 15 minutes, add tomatoes, salt and pepper, cover and continue cooking an additional 15 minutes or until the lentils are tender. Add the zucchini and cook until they are barely tender, about 5 minutes. Sprinkle with chopped parsley. Serves 4 to 6 Serve with rice, bread and salad rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.