Helpful hints

Shopping tip: Brown lentils are available in supermarkets and usually marked simply “lentils.” Green lentils are a gourmet item found in specialty stores. Red lentils are typically found at Middle Eastern and Indian stores.

Cooking tip: Unlike dried beans, lentils don’t require a presoak and cook in 20 to 30 minutes

Serving tip: This recipe also would be tasty with ham instead of sausage. Stir in 2 cups cubed, lean, fully cooked ham instead of sausage during the last 10 minutes of cooking.

Spicy Lentils With Turkey Sausage

Makes 6 servings

1/2 medium onion, chopped

1 clove garlic, minced

1 stalk celery, chopped

1 carrot, chopped

2 leeks, trimmed and chopped

1 jalapeno pepper, seeded and minced

1 cup brown lentils

3 1/2 to 4 cups reduced-sodium vegetable stock

1 bay leaf

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper or to taste

1 pound smoked turkey sausage, cut into 1-inch pieces

Spray a Dutch oven with nonstick spray coating. Heat pan over medium high heat. Add chopped vegetables and cook, stirring frequently, until onions are tender, about 4 to 5 minutes. Stir in lentils, 3 1/2 cups stock and seasonings. Cover and heat to boiling. Reduce heat to low and cook 45 to 50 minutes or until lentils are just tender. (Note: If mixture becomes too thick, stir in remaining 1/2 cup stock.) Stir in sausage. Cover and cook 10 minutes or until lentils are tender. Remove bay leaf before serving.

Per (1 1/4 -cup) serving: 270 calories (23 percent from fat), 7 grams total fat (3 grams saturated), 56 milligrams cholesterol, 26 grams carbohydrates, 30 grams protein, 386 milligrams sodium, 11 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.