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Sausage with Garlic Lentils Recipe

Sausage with Garlic Lentils

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 21-30 of 44

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  • on July 04, 2009

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    Funny that the prep time, misc time, and cook time add up to well over an hour. The cook time alone is 34 minutes..... I guess Rachel's clock is special!

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  • on March 26, 2009

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    I used a spicy Italian sausage, it was delicious. The lentils needed a little extra salt...but I though it was pretty good, healthy, and best of all....the dinner didn't cost more than $5 dollars. Not the best meal I've ever made, but I'll prob make it again!

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  • on March 15, 2009

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    Too much garlic for the lentils- and I LOVE garlic. Overall, I just wasn't impressed with the flavor, even if I had used less garlic.

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  • on March 07, 2009

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    Very good recipe - used turkey sausage instead of regular and it was great. Not dry at all, and very flavorful with the addition of the olive oil. The lentils were a little too garlicky for me. Other than that, they were wonderful.

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  • on March 01, 2009

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    This was my second attempt at lentils. The first was many many years ago. I am now hunting for other lentil recipes as I thoroughly enjoyed this dinner! The lentils can even stand fine on their own (but I LOVE Italian sausage. Easy to make, healthy, will definitely make again. Best part is the recipe is based on kitchen staples (garlic, onions, EVOO, now lentils save for the sausage, which one can pick up on the way home from the office or buy extra when it's on sale and keep in the freezer.

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  • on March 01, 2009

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    Liked this recipe. Will make it again.

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  • on March 01, 2009

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    I just made this for dinner and we thoroughly enjoyed it. I loved the smell of the hot lentils in the garlic olive oil. I used turkey sausage and it was wonderful. It was very quick and I added some garlic bread with the meal. I will make this again.

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  • on February 24, 2009

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    I added some additional ingredients to zip up the lentils. I had leftover, sauteed & seasoned, celery tops. I added this to the garlic and olive oil. I used a vegetable stock, instead of water in the lentils, and added a splash of white wine. The smell of the cooking sausage was making my "vegetarian" daughter" drool. I realized it was the smell of the fennel, in the sausage. So I added ground fennel to the lentils, once they were cooked. The flavor combo was really YUMMY! This is a keeper....

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  • on February 23, 2009

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    I made this tonight for the first time. It was easy (a plus on a Monday night. I had leftover sausage and peppers from last night's dinner and did a quick saute of balsamic chicken.

    I did add a healthy shot of good balsamic vinegar to the garlic and olive oil. Just before serving I hit it with a spritz of fresh lemon juice.

    Hubby and picky son #2 were leery (but ate it. Picky son #1 loved it and said he preferred this over my lentil soup (I wasn't aware of unhappiness....

    I will make this again. I see this being a great side dish for pot roast, all kinds of poultry and the leftover lentils serving as a healthy lunch with a salad the following day.

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  • on February 23, 2009

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    Overall, I will say average. After seeing the episode over the weekend, I couldn't wait to go to the grocery store for the ingredients. The lentils were just okay. I love lentils and was pleased to have them prepared this way but, mine got a little mushy. I will make it again and give it another try but, next time following the recipe of 2 inches of water above the lentils. The garlic and olive oil did add a nice freshness to the lentils.

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