Lentils, Vegetables, Sausage, Ricotta

By ltruitt

Any combination of vegetables will work-celery, carrots, white potatoes, squash, pumpkin. Measurements
are approximate. Serve with a green salad.

Ingredients

• 2 precooked sausages (something with apples is best), sliced
• 1 cup Lentils
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 small pepper, chopped
• 1 small eggplant, halved and sliced
• 1/2 sweet potato, 1 inch cubes
• 3 collards (or other greens), rinsed and torn into small pieces
• 1/4 cup chopped sun dried tomatoes
• 1/2 cup ricotta, or more to liking
• 1/4 cup or more chicken broth Juice from half lemon
• Salt/pepper
• Parmesan cheese to taste
• Chili, cayenne, red pepper (optional)

Preparation

Step 1

1. Cook lentils according to package but with about 5-7 minutes remaining, toss in sweet potato and
bring to boil. Potatoes can stay in longer if lentils need additional time.
2. Brown sausages with oil, 5 minutes. Remove from pan, set aside.
3. In same skillet, throw in onion, garlic, and pepper, 3 minutes. Add eggplant until soft and slightly
crispy, 7 minutes. Add collards a little bit at a time, 3 minutes. Add sun dried tomatoes, lemon juice, salt
and pepper. Add broth and cook until collards are done, 10 minutes.
4. Strain lentil and potatoes. Add to skillet along with sausage. Cook for a few minutes to combine,
reheat sausage and to allow any additional liquid to evaporate.
5. Stir in ricotta a little bit at a time until well combined. Add spices if desired and sprinkle with
parmesan cheese.