I’m not generally a huge sausage fan. But we were looking for a way to use some of the cabbage we had left from making pierogies, and this recipe sounded delicious. I subbed spicy chicken sausage and halved the amount of cayenne (we love it hot but have had…mishaps with cayenne in the recent past). I think I’ll slice the sausage next time instead of dicing to get bigger bites of the flavor.
2 tablespoonsolive oil
7 ouncesdry lentils
1 smallonion, chopped
3/4 cupfinely shredded green cabbage
1 clovegarlic, crushed
2vegetarian smoked sausages, diced
1 (16 ounce) candiced tomatoes
2 cubesvegetable bouillon
1 teaspoonthyme leaves
1/2 teaspooncayenne pepper
salt and pepper to taste
Heat oil in a large saucepan over medium heat.
Stir in lentils, onion, cabbage, and garlic; cook until tender.
Stir in sausage and tomatoes.
Crumble vegetable cubes over mixture and pour in water.
Stir in bay leaf, thyme, and cayenne pepper.
Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.
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