RED LENTILS WITH CAULIFLOWER AND CHICKEN SAUSAGE

Ingredients

1 tablespoon expeller-pressed canola oil
1 (12-ounce) package Brat Hans® Cooked Cilantro Chicken
Sausage, sliced
1 tablespoon brown mustard seeds
2 cups low-sodium chicken broth
1 cup red lentils, picked through, rinsed and drained
1 (16-ounce) package frozen cauliflower, thawed and
drained
1 (14.5-ounce) can diced tomatoes (or 1 3/4 cups chopped
fresh tomatoes)
1 teaspoon fine sea salt

Directions

Heat oil in a large pot over medium heat. Add sausage and
cook, stirring occasionally, until browned, 7 to 8 minutes;
transfer to a plate and set aside.

Return pot to medium heat, add mustard seeds and toast,
stirring constantly, for 30 seconds. Add broth and scrape up
any browned bits. Add lentils and cauliflower, increase heat
to medium-high and bring to a boil. Reduce heat to
medium-low, cover and simmer until liquid is absorbed, about
15 to 20 minutes. Stir in tomatoes and simmer until mixture
is creamy and lentils are very tender, about 10 minutes more.
Stir in salt and browned sausage and serve.

Nutritional Info

Per Serving:
310 calories (130 from fat)
14g total fat
6g saturated fat
65mg cholesterol
770mg sodium
21g carbohydrates
7 g dietary fiber
7g sugar
25g protein

(Visited 132 times, 1 visits today)
This entry was posted in Chicken.