Italian Sausage and Lentils with Spinach and Mushrooms

I need to begin by telling you something. I just have to get it off my chest. This recipe came about by accident. It was a happy accident.

It was one of those nights where all of my well thought-out dinner plans were tossed out the window due to unforeseen circumstances. A rain storm, some traffic, a dying fridge. Everything contributed. Somehow though, things fell in to place.

I often keep some precooked protein as a starting block on hand. Be it tofu, seitan or some cooked beans. I had a few cups of cooked French Green Lentils. Further back on the fridge shelf, I noticed a package of Italian Sausage flavored Tofurky. Double score! I was doing better than I thought.

It being a chilly and rainy day, my older daughter had a special request for some lentil soup. While I patiently explained that I didn’t have time for soup making, I assured her that the lentils would work well for dinner and that dinner could be on the table in less than a half hour.

I began by sauteeing some onions and garlic in olive oil. I then added the faux sausage to brown. After, I added some sliced Baby Bella mushrooms along with the lentils and some herbs. It started to smell pretty good in my kitchen.

sausage-and-lentil-mixture

I then added some canned, diced tomatoes to the mix along with the spinach, and I was just about ready to serve.

My kids ate this over some mini-penne pasta, while I had it as-is. I hope you enjoy this dish as much as I did.

Lentils and Sausage over Pasta

 

Italian Sausage and Lentils with Spinach and Mushrooms
 
Author:
Recipe type: Main Course
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 package of Italian Sausage Tofurky or 1 pound of your favorite Italian Sausage, sliced
  • 8 oz. Baby Bella mushrooms, sliced
  • 2 cups cooked French green lentils
  • 8 oz. baby spinach
  • 2 tbsp basil, chopped
  • 1 tbsp. oregano, chopped
  • ½ tbsp. salt
  • 2 tsp. fresh ground pepper
  • 1 can diced tomatoes (I liked the kind flavored with garlic and basil)
  • additional salt and pepper to taste
  • 2 tsp. red pepper flakes (optional)
Instructions
  1. Heat up the saute pan for a few minutes. Add in the olive oil.
  2. Add in the onions and garlic and saute for a few minutes.
  3. Add in the sliced sausage and cook for about 5 minutes.
  4. Add in the mushrooms and cooked lentils. Cook for another 5 minutes, stirring until mushrooms have softened.
  5. Add in the canned diced tomatoes and the spices. Cook for two minutes.
  6. Stir in the spinach until wilted.
  7. Taste the mixture.
  8. Add in additional salt and pepper as needed.
  9. Enjoy!

 

 

 

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About Hindy Garfinkel
  • http://thekosherfoodies.com/ steph

    this looks like a delicious, simple one-pot meal, and seems like it would make great leftovers

  • http://www.ronniefein.com/ Ronnie Fein

    Making the most out of what you have. Great thinking. Looks wonderful and sustaining.

  • Alison @ Alibabka

    So hearty! yum!

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    So delicious sounding!

  • Sarah Klinkowitz

    I love the idea of lentils and pasta. Delish!

  • Vicky

    That was a very quick and creative way to put together the ingredients that you had available!

  • http://thekosherfoodies.com/ Jessica

    yummy! sounds so great!

  • Chanie@BusyInBrooklyn

    Looks so hearty and filling. The only Italian sausage I’ve ever tasted had a very strong fennel flavor (which I’m not very fond of), does this Tofurky have it too?

    • http://confident-cook.com/ Hindy Garfinkel

      This one doesn’t have that strong of a fennel flavor. It’s more heavy on the heat.

  • Shoshana Ohriner

    This sounds like such a comforting meal. I love sausage and lentils, what a great combination.

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