Chef Tom Fraker

Lentils with Wilted Spinach, Linguica Sausage and Red Bell Peppers

Name: Lentils with Wilted Spinach, Linguica Sausage and Red Bell Peppers
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 package steamed lentils; 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1/2 pound linguica sausage, sliced 1/4 inch thick; 2 cloves peeled garlic, minced; 2 pounds organic spinach, washed and dried; 1 cup Organic Bell Pepper (use red Bell Pepper) diced; Salt and pepper to taste

Rated 4.0 stars by 1 users

Servings

4 - 6 servings

Prep Time

10 minutes

Cook Time

25-30 minutes

Author:

Chef Tom Fraker

Image of Lentils with Wilted Spinach, Linguica Sausage and Red Bell Peppers

Ingredients

1 package steamed lentils
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 pound linguica sausage, sliced 1/4 inch thick
2 cloves peeled garlic, minced
2 pounds organic spinach, washed and dried
1 cup Organic Bell Pepper (use red Bell Pepper) diced
Salt and pepper to taste

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Directions

Prepare lentils per the package instructions.
Meanwhile, heat the butter and olive oil in a large pan.
Add the sausage and the garlic and heat through.
Next add the spinach and cook until it begins to wilt. Do not overcook.
Add the bell peppers and salt and pepper to taste.
Remove from the heat and fold in the lentils. Serve immediately.

Recipe Note

I like to mix everything but the spinach together. I use the spinach as a base for this dish.

Lentils with Wilted Spinach, Linguica Sausage and Red Bell Peppers