3 tablespoons olive oil
1 (approximately 5 ounce) link sweet Italian chicken sausage, casings removed
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage
4 cloves garlic, minced
⅛ teaspoon red pepper flakes
1 ½ tablespoons tomato paste
1 (28-ounce) can whole plum tomatoes with juices
¾ cup French green lentils
1 teaspoon salt
½ teaspoon pepper
1 pound whole wheat pasta
½ cup freshly shredded Parmigiano-Reggiano cheese
An Oldways recipe, courtesy of Kelly Toups (adapted from a Melissa Clark [2] recipe)
In this recipe, dried lentils are used to stretch a tiny bit of Italian chicken sausage into a hearty, mostly plant-based meal. These rich flavors pair especially well with whole grain pasta.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] https://www.amazon.com/Dinner-Changing-Cookbook-Melissa-Clark/dp/0553448234?ie=UTF8&redirect=true&tag=oldwayspreservat