Antipasto Lentils with Italian Sausage –

Antipasto Lentils with Italian Sausage

  By lentilsorg      

August 1, 2017

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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!

  • Prep: 5 Minutes
  • Cook: 25 Minutes
  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 4


  1. Heat oil in a medium saucepan and add the sausage. Thoroughly break the meat apart with a spoon and cook on medium heat until golden.
  2. Stir in stock, lentils, oregano, and basil. Bring mixture to a boil, reduce to a simmer, cover with a lid and cook until the lentils are tender and the liquid has been absorbed, approximately 20 minutes.
  3. Once the lentils are tender, stir in red pepper, tomato, olives, and lemon zest and juice. Cook for 2-3 minutes or until the excess liquid evaporates.
  4. Stir in arugula, and season to taste with salt and pepper.
  5. Portion into bowls, top with cheese, and serve.

Quick tip: 2 cups (500 mL) of sliced mushrooms can be substituted for the sausage. Cook until golden brown and continue with Step 2.


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


Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Sodium1290 mg
Potassium657 mg
Protein23 g
Cholesterol35 mg
Sugar5 g
Total Fat24 g
Saturated Fat6 g
Total Carbohydrates45 g
Dietary Fiber10 g