Ingredients

The following ingredients have 6 Servings
  • 1 ½ cups dried brown lentils
  • 3 tablespoons olive oil (or your choice of oil, divided use)
  • 1 teaspoon chipotle paste
  • 1 bunch broccoli (cut into 1-inch pieces (3 cups))
  • 14 ounce package fully cooked Kielbasa sausage (cut into 1/2-inch-thick slices)
  • 1 small onion (coarsely chopped)
  • 1 cup low-sodium vegetable broth (homemade preferred)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves
  • ¼ cup grated Parmesan cheese
  • Crushed red pepper (optional)

Instruction

  • Preheat oven to 425 degrees. Examine, sort, and rinse dried lentils to make sure there are only lentils in your dish. In a large pot add lentils and enough hot water to generously cover the lentils. Cover and cook lentils about 20-25 minutes or until al dente. Drain.
  • Combine cooked lentils with 1 tablespoon oil and chipotle paste, and place in a large cast iron skillet. Roast at 425 degrees for 10 minutes. Carefully remove skillet from oven and add broccoli. Return lentils and broccoli to the oven and roast an additional 10 minutes, or until lentils are lightly crisp. Set roasted lentils and broccoli aside.
  • In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add onion, and cook, until onion starts to brown and caramelize, about 15 minutes. Add sausage to onion, and stir occasionally, until sausage is browned, about 3 minutes. Add lentil mixture, broth, salt, pepper, thyme and oregano leaves. Heat through.
  • Divide among serving bowls. Sprinkle each serving with Parmesan cheese, and sprinkle with crushed red pepper, if desired.