Lentils... again

March 2, 2015

I'd always "heard" about lentils, but I never tasted them before GTLF. My mom says that my grandmother would make them during lent and on Friday's since we are Catholic and fasting includes eating less, very little, or meatless dishes.  My mom though, she must not have enjoyed them because she never did make them for us as we grew up.

Watch out with this recipe. It's one of the heaviest dishes in GTLF with the calories per serving at 625. It just means that you have to adjust a few calories at breakfast or lunch or no snack. It's okay though since it's very filling and you won't want anything after dinner.

Lentil and Sausage Sauce

GTLF: Pasta Sauces p 63

Serves 4, working time 20 min, total time 55 min.

2 tsp olive oil

3 oz. Spanish style chorizo, or pepperoni, coarsely chopped

1 onion, finely chopped

1 green bell pepper, finely chopped

2 carrots, finely diced

1 C lentils, rinsed and picked over

2 C reduced sodium chicken broth, defatted

1/2 tsp fennel seeds, crushed

1/2 tsp freshly ground black pepper

10 oz. shaped pasta

3 tablespoons reduced fat sour cream

4 tsp flour

1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chorizo and cok, stirring frequently, until lightly crisped, about 2 min. Add the onion and cook, stirring frequently, until the onion is softened, about 5 minutes.

2. Add the bell pepper and carrots to the pan, stirring for 1 min. to coat. Add the lentils, stirring to combine. Add the broth, 2 cups of water, the fennel, and black pepper and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are very tender, about 35 minutes.

3.Meanwhile, in a large pot of boiling water, cook the pasta until just tender. Drain well.

4. In a small bowl, combine the sour cream and flour. Stir the sour cream mixture into the sauce and cook, stirring, until rich and creamy, about 3 minutes. Toss the sauce with the hot pasta, divide among 4 plates, and serve.

Nutritional Information: 15 g of fat, 625 calories, 4.7 g sat. fat, 93 g carbohydrate, 31 g protein, 21 mg cholesterol, 745 mg sodium.

TIPS:

1. Chorizo: GTLF suggests SPANISH style chorizo. I have no idea where to get it. I used Mexican style Chorizo that my ninos brought me when they last came to visit. I have no idea YET of where to get it here in Albuquerque.  GTLF explains that there is a difference between Spanish and Mexican style chorizo. They go on to say that if Spanish style is not available to use pepperoni not the Mexican style. I have no idea why this is... I used Mexican style without any problems. At least, the dish I ate was very tasty and appealed to me.

2. In the old days, I would put pasta and tap water on the stove. When the water began to boil I'd put on the timer. Now I wait to put the pasta into the water until AFTER the water boils. This may be a no brainer for many, but I didn't know it made a difference. It does.