Post by marlaoh on Jan 30, 2004 6:43:41 GMT -6
Hot Sausage and Lentil Slaw
• 1-1/2 cups water
• 3/4 cup dry lentils, rinsed and drained
• 6 ounces fully cooked smoked Polish sausage, bratwurst, or kielbasa
• 1 cup loose-pack frozen whole kernel corn
• 1/4 cup chopped sweet red or green pepper
• 2 tablespoons water
• 3 cups shredded cabbage or shredded cabbage with carrot
• 1/4 cup Pepper or Garlic Vinaigrette
• Purple kale, cabbage or lettuce leaves
1. In a medium saucepan stir together the water and lentils. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until lentils are tender. If liquid is not absorbed, drain the lentils.
2. Meanwhile, cut sausage in half lengthwise. Slice into 1/4-inch-thick pieces. In a large skillet combine the sausage, corn, sweet red or green pepper, and water. Cook, covered, over medium heat about 4 minutes or until the sausage and corn are heated through and pepper is tender.
3. Stir the cooked lentils, shredded cabbage, and 1/4 cup Pepper or Garlic Vinaigrette into the skillet. Cover and cook for 2 to 3 minutes more or until the cabbage is wilted and the mixture is heated through, stirring once.
4. To serve, line 2 individual plates with purple kale, cabbage, or lettuce leaves. Spoon slaw mixture on top. If desired, pass additional vinaigrette. Makes 2 servings.
• 1-1/2 cups water
• 3/4 cup dry lentils, rinsed and drained
• 6 ounces fully cooked smoked Polish sausage, bratwurst, or kielbasa
• 1 cup loose-pack frozen whole kernel corn
• 1/4 cup chopped sweet red or green pepper
• 2 tablespoons water
• 3 cups shredded cabbage or shredded cabbage with carrot
• 1/4 cup Pepper or Garlic Vinaigrette
• Purple kale, cabbage or lettuce leaves
1. In a medium saucepan stir together the water and lentils. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until lentils are tender. If liquid is not absorbed, drain the lentils.
2. Meanwhile, cut sausage in half lengthwise. Slice into 1/4-inch-thick pieces. In a large skillet combine the sausage, corn, sweet red or green pepper, and water. Cook, covered, over medium heat about 4 minutes or until the sausage and corn are heated through and pepper is tender.
3. Stir the cooked lentils, shredded cabbage, and 1/4 cup Pepper or Garlic Vinaigrette into the skillet. Cover and cook for 2 to 3 minutes more or until the cabbage is wilted and the mixture is heated through, stirring once.
4. To serve, line 2 individual plates with purple kale, cabbage, or lettuce leaves. Spoon slaw mixture on top. If desired, pass additional vinaigrette. Makes 2 servings.