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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate. | 2. Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf. | 3. In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic sausage	1	lb	cut	326.5869	47.1737	10.8862	10.8862
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
carrot	1		diced	52.48	12.2624	1.1904	0.3072
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green lentil	1 1/2	cups		-	-	-	-
thyme sprig	3			-	-	-	-
rosemary sprig	1			-	-	-	-
bay leaf	1			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.