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This dish can be made with Italian sausage as suggested, or substitute with sliced mushrooms for an equally delicious vegetarian take!
1 Tbsp (15 mL) canola oil
2 raw Italian sausages, casings removed
3 3/4 cups (925 mL) low-sodium vegetable, chicken, or beef stock
1 1/4 cups (310 mL) green lentils
1/2 tsp (2 mL) oregano
1/2 tsp (2 mL) basil
3/4 cup (175 mL) chopped roasted red pepper
1/4 cup (60 mL) chopped sundried tomato, packed in oil
1/4 cup (60 mL) chopped Kalamata olives
half lemon, zest and juice
2 cups (500 mL) baby arugula
to taste, salt and pepper
1/4 cup (60 mL) grated Asiago cheese
Quick tip: 2 cups (500 mL) of sliced mushrooms can be substituted for the sausage. Cook until golden brown and continue with Step 2.
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