Lentils with Spinach and Soy Sausage 4 garlic cloves, minced 2 tsp ground corriander 1 tbsp olive oil 1 quart vegetable broth 2 bay leaves 1 c. green or brown lentils 2 c. diced potatoes 8-oz. soy sausage links 2 tsp olive oil 4 c. fresh baby spinach (about 5-oz) Salt and pepper Grated Cheddar, crumbled feta or ricotta salata cheese
In soup pot cook garlic and corriander in olive oil for one minute. Add broth, bay leaves and lentils; cover and bring to a boil. Reduce heat to a simmer; cook, covered, for 10 minutes. Add potatoes, cover and cook until tender and lentils are soft; about 15 minutes. While lentils and potatoes cook, cut soy sausage into 1/2-inch thick rounds. In skillet on medium-low heat, cook sausage in olive oil, turning frequently, until browned, 5 or 10 minutes. Rinse, drain and chop spinach. When lentils and potatoes are done, add sausage and spinach and stir until spinach is just wilted but still bright green-- about a minute. Add salt and pepper to taste. Serve topped with cheese. Source: Moosewood Collective --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
