Ingredients
- 1 cup green lentils, rinsed and sorted through for any stones
- 4 cups chicken stock
- 2 sausage links (in this case I used mushroom and fig chicken sausages from Whole Foods meat counter)
- 2 slices of thick cut bacon, diced into small chunks
- 1 small onion, diced
- 1 medium carrot, diced
- salt, pepper, Bologna salt blend, oregano
- 1/2 Napa cabbage, sliced
- 2 cloves garlic, minced
- chili pepper flakes (optional or to taste, depending on how spicy you might like)
- 1 tablespoon olive oil or butter
- parmesan or romano cheese for garnish
Directions
- Cook the bacon in a skillet until the pieces are small, brown and crispy. Drain on a paper towel over a small bowl and set aside.
- Remove the sausage from its casing and saute in the bacon fat for a few minutes. Set aside in a bowl.
- Brown the onions for about 5 minutes in the bacon and sausage fat.
- Add the carrots to the onions. Sprinkle with a teeny bit each of salt, pepper, oregano, and Bologna herbal salt blend.
- Add the lentils to the skillet and stir.
- Add the chicken stock, stir, put the lid on the pan tilted and simmer for about 20 minutes.
- Remove lid and simmer for another 10 minutes to allow the lentils to soak up most of the stock.
- While that’s simmering, heat the olive oil or butter in another skillet. Add the cabbage and saute for a few minutes. Add the garlic, chili pepper flakes, and a sprinkle of salt and pepper. Saute for another 10 minutes.
- Add sausage and bacon back to the lentils and stir. Serve atop or aside the cabbage.
- Grate a little parmesan or romano cheese on top to finish it off.