Lunch: Sausage with Lentils and Spinach

Recipe by Mario Batali Lentils are rich and satiating, and dried lentils can be kept for a long time. This dish will work with almost any protein, so feel free to substitute with whatever's on sale.

This recipe includes superfoods such as:

Spinach

Health benefits of Sausage with Lentils and Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

kosher salt
Black pepepr
12 oz. dried lentils
2 cloves garlic, peeled
6 fresh sage leaves
2 medium carrots, peeled, quartered and thinly sliced
12 oz. sweet Italian sausage
1/4 c. plus 1 tsp. olive oil
1/4 c. red wine vinegar
1/2 bunch spinach, thick stems discarded, large leaves roughly chopped

Instructions

Heat oven to 425 degrees F. In a medium saucepan, bring 6 cups water to a boil. Add 1 teaspoon salt, then the lentils, garlic and sage, and simmer for 15 minutes. Add the carrots and simmer until the lentils are just tender 3 to 5 minutes more.
Meanwhile, place the sausages on a rimmed baking sheet. Prick them with a knife or fork, then toss with 1 teaspoon oil. Roast, shaking the pan once, until just cooked through, 12 to 15 minutes. Transfer to a cutting board and let rest a couple of minutes before slicing.
In a medium bowl, whisk together the remaining 1/4 cup oil and the red wine vinegar.
Discard the garlic and sage leaves from the lentils. Drain the lentils and carrots, and toss with the vinaigrette. Fold in the spinach and then the sausage.

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