This is a quick dish that can be served on top of rice, grains or greens as shown above.
Red Lentil and Sausage Curry
- 1 1/2 cups red lentils
- 2 spicy sausage cut from the casings
- 1 1/2 cups beef broth
- 1 cup finely chopped sweet onion
- 2 large carrots diced small
- 1 1/2 cups water
- 1 tbsp cumin seeds
- 2 tbsp fresh parsley
- 2 tbsp olive oil
In a four-quart stock pot heat olive oil over medium low heat. Saute onion until golden brown. Add carrots and saute until soft and edges begin to brown. Add cumin seeds turn heat to medium and cook for one minute stirring well. Add sausage, break into small bits and brown. Add lentils and stir well. Add broth, deglaze pan then bring to a boil. Turn heat down to a simmer, add water, season with salt and pepper and partially cover. Cook until thick and bubbly, about 20 minutes. Remove lid and add parsley. Taste for seasoning again and serve topped with crumbled feta on a bed of spinach and arugula.