I’ve been obsessed with French lentils ever since I ordered them in a Mediterranean restaurant this fall. They were served with African Sausages and a dollop of yogurt...I fell in love. Lentils are probably the perfect food – low fat and high fiber and they fill you up. They are very satisfying over brown rice, as a soup or with a poached egg on top. Add yogurt, feta cheese, or parmesan on top to cool the heat and you have the perfect meal. My favorite brand is Bob’s Red Mill Petit French Green Lentils from France which are firm and hold up to a long simmer. This is the type of dish that you make once and eat all week long. If you are not sold by now, you will be after one taste.
2 tablespoons of olive oil
1 onion minced
2 carrots peeled and chopped
2 celery stalks chopped
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne
1 teaspoon of salt
2 cups water or chicken broth
¾ cups Petit French Green Lentils, rinsed and drained
1 cup of swiss chard (or baby spinach), stems removed and chopped
1 can diced fire roasted chopped tomatoes (14 ozs.)
3 turkey sausages (hot or mild) casing removed
Toppings - plain yogurt, feta cheese, or parmesan cheese
Heat oil in a dutch oven and brown sausage. Add onions, carrots, celery, cumin, cinnamon, cayenne, salt and sauté over medium heat until vegetables are soft about 10 minutes. Add lentils, swiss chard, water or broth and bring to a boil. Cover and reduce heat to a simmer for 30 minutes. Add tomatoes and stir until heated for an additional five minutes. Serve over brown rice with a dollop of feta, yogurt or parmesan cheese.