Lentils with Sausages: #77 of 1000 Sustainable Food Experiments

This is a tasty and nutritious Italian peasant dish, which you can serve for lunch or dinner with pasta or fresh bread. I used chicken sausages, fresh chopped spinach, and the secret ingredient to any lentil soup – celery! 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 total)

4 cloves garlic, chopped – $0.15
2 1/2 cups green lentils, rinsed – $1.69
2 tbsp olive oil – $0.20
1 carrot, chopped – $0.23
1 celery stick, chopped – $0.10
1 package chicken sausages, garlic and herb, sliced – $3.99
1 (15 oz) can tomato sauce – $0.67
1 package baby spinach, chopped – 1.99
Salt, pepper, basil, and oregano to taste

Directions

1. Put one clove of garlic in a large pot with the lentils. Cover with water, bring to a boil over medium heat, then turn the heat down and simmer for about 25 minutes until lentils are mostly tender. No need to drain.

2. Meanwhile, in a large pan over medium high heat, put the olive oil, 3 cloves garlic, carrot, celery, and any spices to taste. Stir and cook for about 5 minutes until the vegetables are soft. Add the sausages, then the tomato sauce. Simmer for about 15 minutes.

3. Add the lentils and chopped spinach to the pan, taste for seasonings and adjust as needed. Simmer for another 15 minutes, then serve hot with pasta or fresh bread.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

2 thoughts on “Lentils with Sausages: #77 of 1000 Sustainable Food Experiments

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