Rosemary-Scented Lentils And Sausage

• 4 cups water
• 4 cups fat-free, less-sodium chicken broth
• 2 cups petite green lentils
• 2 teaspoons olive oil
• 2 cups minced yellow onion (about 1 large)
• 1/2 cup minced carrot (about 1 medium)
• 2 teaspoons minced fresh rosemary
• 2 garlic cloves, minced
• 1/2 pound Italian turkey sausage, casings removed
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon hot paprika
• Dash of ground red pepper

1. Combine 4 cups water, broth, and lentils in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
2. Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to pan. Saute 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients; cook for 1 minute or until heated. Add sausage mixture to lentils; bring to a boil. Cook 30 minutes or until lentils are tender.

water, chicken broth, petite green lentils, olive oil, yellow onion, carrot, fresh rosemary, garlic, turkey sausage, tomato paste, salt, freshly ground black pepper, hot paprika, ground red pepper

Taken from www.myrecipes.com/recipe/rosemary-scented-lentils-sausage (may not work)