dried green lentils, rinsed
reduced sodium chicken broth
chicken sausage*, hot or medium
long grain white rice
1 1/2 cups
1- 399 mL can
1- 15 oz can
frozen green peas
raw shrimp, peeled and deveined
* gluten-free variety if necessary
COOK lentils in 2 cups broth for 15-20 minutes.
HEAT oil and cook sausage in large dutch oven or deep pan over medium-high heat until beginning to brown. Add onion and cook, stirring often, until translucent, about 4 minutes. Add garlic and rice; cook, stirring to coat about 1 to 2 minutes.
STIR in paprika, turmeric and remaining broth, as well as lentils with any remaining cooking liquid. Continue to stir, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper if desired.
BRING to a boil, then reduce heat to a simmer. Cover, and cook until rice and lentils are tender and have absorbed almost all liquid, about 30 minutes. Add tomatoes and stir in the peas.
ADD shrimp to the mixture and cook until half done. Add mussels and cook until open. Take off heat and sprinkle parsley over top. Serve immediately.
Based on a serving of 1/8 of recipe
Energy: 323 calories
Protein: 25 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 62 mg
Potassium: 640 mg