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Ingredients

1 cup black beluga lentils 2 ½ cups water 1 pinch salt 1 tablespoon olive oil 1 onion, chopped 4 hot Italian sausage links 1 clove garlic, crushed 1 (8 ounce) package crimini mushrooms, sliced 1 eggplant, chopped 1 small hot pepper, chopped salt and ground black pepper to taste 1 (14 ounce) can diced tomatoes

Nutrition Info

662.1 calories carbohydrate: 42.4 g cholesterol: 85.9 mg fat: 39.5 g fiber: 20.1 g protein: 33 g saturatedFat: 13.3 g servingSize: - sodium: 1013.9 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Combine lentils, water, and salt in a large pot, bring to a boil, reduce heat to medium-low, and cook at a simmer until the lentils are tender and the liquid is absorbed, about 25 minutes.
While the lentils cook, heat olive oil in a pot over medium heat. Cook and stir onion in hot oil until lightly browned, about 5 minutes. Add sausage links to the pot, cook until browned completely, 3 to 5 minutes per side. Stir garlic into the onion mixture, cook and stir until fragrant, 1 to 2 minutes. Add mushrooms, eggplant, and hot pepper to the pot, season with salt and black pepper. Pour diced tomatoes over the vegetable mixture. Place a cover on the pot and cook at a simmer until the sausage is no longer pink the middle, about 10 minutes.
Remove the sausages from the vegetable mixture to a cutting board, cut into chunks and stir into the lentils. Stir vegetable mixture into the lentils. Cover pot and cook until the vegetables are tender and the flavors blend, about 5 minutes.

4 servings

Delicious winter warmer. Full of flavor and nutrition. Easy to prepare.