Lentil- Rice Stew with Turkey Sausage Recipe

Looking for an easy Lentil- Rice Stew with Turkey Sausage recipe? Learn how to make Lentil- Rice Stew with Turkey Sausage using healthy ingredients.


Submitted by kirakarla

Makes 6 servings



Prep Time: 8 mins / Cook Time: 40 mins / Total Time: 48 mins / Serves: 7

Recipe Ingredients for Lentil- Rice Stew with Turkey Sausage

8 ounces low-fat italian turkey sausage
2 cups chopped green cabbage
1 cup chopped onions
1 green pepper, chopped
3 cloves garlic, minced
4 cups chicken stock
1 cup dried lentils
1/2 cup rice
1 teaspoon curry powder
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Recipe Directions for Lentil- Rice Stew with Turkey Sausage

  1. Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the sausage. Cook, stirring, for 5 minutes, or until browned. Add the cabbage, onions, green peppers, garlic, and 1 cup of the stock. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.

  2. Add the lentils, rice, curry powder, and the remaining 3 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 25 minutes, or until the lentils are soft and the stew is thick. Add the black pepper and parsley. Stir to combine.

Categories

Soup

Nutrition Facts
Serving Size 310.7g
Amount Per Serving
Calories
259
Calories from Fat
37
% Daily Value*
Total Fat
4.1g
6%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
24mg
8%
Sodium
578mg
24%
Potassium
445mg
13%
Total Carbohydrates
36.5g
12%
Dietary Fiber
11.4g
46%
Sugars
2.8g
Protein
19.5g
Vitamin A 5% Vitamin C 49%
Calcium 7% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in thiamin
  • High in vitamin C
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