Slice the sausage links into coin shapes (if necessary put the sausage links in the freezer for about 20 minutes before slicing to make them easier to cut into discs).
Rinse and drain the dry lentils.
In a large dutch oven over medium-high heat cook the sausages until browned on all sides, about 5 minutes.
Add the bell pepper, onion, celery, garlic, parsley, basil, red pepper flakes, salt and pepper and cook, stirring occasionally, about 5 minutes or until veggies begin to soften and garlic is fragrant.
Stir in the chicken broth and lentils and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
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