This is the meal that I made Nate for Valentine’s day…because nothing says love like lentils.
Also because I didnt’ have any better ideas and I got a craving for something like this. I know this isn’t much to look at, but it tastes amazing!
We could have gone out to dinner but making something seemed a little more special.
I don’t think Valentine’s day really needs to be a meal any different than a regular dinner.
Dessert, on the other hand, must be either red, pink, or heart-shaped, but as you may remember, I had that covered!
P.S. Those biscuits you see…I totally cheated. They’re Pillsbury. Who doesn’t love Pillsbury biscuits?!
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Lentils with Sausage, Sweet Potatoes, Feta and Balsamic Dressing
makes 5 very generous servings
1 cup dry lentils
1 lb sweet italian turkey sausage
2 medium sweet potatoes, peeled and diced into 1/4″ cubes
1 medium onion, diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1 Tbsp olive oil
s+p to taste
1 1/4 cups feta
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 tsp olive oil
Rinse and drain lentils, then add to a 4 quart pot filled halfway with water. Bring to a boil. Reduce heat and simmer 15-20 min or until lentils are tender but not mushy. Drain lentils and set aside.
Remove sausage from casings and heat in a large saucepan over med-high heat, breaking up with a wooden spoon. Stir until cooked through. Remove with slotted spoon to a bowl and set aside.
Add sweet potato to pan with sausage drippings and cook over med heat for 5 minutes.
Raise heat back to med-high, add 1 Tbsp oil, onions, carrots and celery and cook 5-10 minutes or until onion is soft.
Add sausage and lentils into veggies and stir until warm.
Mix dressing ingredients and pour over lentil mixture, tossing well.
Serve with a generous serving of feta sprinkled on each plate, or toss into lentil mixture if desired.