Ingredients

• Ingredients
  1. 1 cup French green lentils (7 ounces)
  2. 4 cups chicken stock or low-sodium broth
  3. 1 carrot, cut into 1-inch pieces
  4. 1 celery rib, cut into 1-inch pieces
  5. 1 small onion, quartered, plus 1 large onion, cut through the root end into 8 wedges
  6. 1 garlic clove
  7. 2 tablespoons canola oil
  8. 4 thyme sprigs
  9. 1 cup baby spinach leaves, coarsely chopped
  10. Salt and freshly ground pepper
  11. 4 precooked chicken sausages (3/4 pound)
  12. 1 1/2 tablespoons balsamic vinegar

Directions

1. In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.
2. In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.
3. Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.
4. Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.

Notes

One serving 494 cal, 24 gm total fat, 4.8 gm saturated fat, 39 gm carb, 9 gm fiber.