| | Lentil Rice Cabbage Stew w/Turkey Sausage
8 ounces of low fat Italian turkey sausage
2 cups of chopped green cabbage
1 cup of chopped onions
1 green pepper, chopped
3 cloves garlic, minced
4 cups of frozen defatted Chicken stock, thawed
1 cup of dried lentils
1/2 cup of rice
1 teaspoon of curry powder
1/4 teaspoon of ground black pepper
2 tablespoons of minced fresh parsley
Coat a Dutch oven with no stick spray and place over medium high heat until hot. Add the sausage. Cook, stirring for 5 minutes or until browned. Add the cabbage, onion, green peppers, garlic, and 1 cup of the stock. Cook, stirring, for 5 minutes or until the onions are soft but not browned.
Add the lentils, rice, curry powder, and the remaining 3 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally for 25 minutes or until the lentils are soft and the stew is thick. Add the black pepper and parsley. Stir to combine. Makes 7 cups |
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