This is going to sound so lame, but I really miss getting cooking magazines in the mail. I know snail mail is nearly a thing of the past but I so looked forward to getting my copies every month. At one point I was subscribed to Cooking Light, Eating Well, Bon Appetit, Cooks Illustrated, Taste of Home, and Real Simple. It was quite the line-up!
My favorite was probably Cooking Light because the recipes were both healthy and approachable. Bon Appetit was my go-to for something a bit more involved that fed (pun!) my creative foodie side.
Now when I go to the mail, it’s bills. All the bills.
Until yesterday when the Vuori joggers I ordered finally showed up in my mailbox. You guys, I feel like I lost a year of my life between 1. the pandemic and 2. being a year behind the world in finding these joggers. They really would’ve made quarantine about 80% better (kidding only a little bit). They’re WAY more comfortable than scrubs even and in all seriousness, I didn’t know that was even possible. I quite enjoy and appreciate my scrubs on the daily.
In the absence of joggers and when actually out in public seeing friends (in leggings, naturally…are we seeing a theme of comfort here?), you learn things from them. You learn about their new meal prep goals and all the new things they’re whipping up in their kitchens. And if your friends are anything like mine, they may be more involved in the kitchen post-quarantine than ever before. See, 2020 wasn’t all bad. Just mostly.
My friend told me about this recipe last week when we were enjoying some masked bowling with my kids. She raved about how satisfying it was and in hearing the ingredient list, I knew it would be something I would enjoy. It also fulfils one of my forever goals of consuming more legumes. I don’t know why, but that’s always a challenge for me. I need more recipes like this in my life because, ummm, YUM!
- 1/2 lb dry lentils (~3 cups cooked)
- 2 Tbsp olive oil, divided
- 10 oz chicken Italian sausage*, cut into rounds
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 lb brussels sprouts, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 oranges, peeled and chopped
- Cook lentils according to package directions.
- Meanwhile, heat half the olive oil in a large, deep skillet over medium heat. Once hot, add the sliced sausage, browning for 3-4 minutes per side. Remove to a plate.
- Return the skillet to the heat and add the remaining tablespoon of olive oil. Add the onion and cook for 2-3 minutes, stirring often. Add garlic and stir, cooking until fragrant, about 1 minute.
- Add the brussels sprouts, seasoning with the salt and pepper. Cook for 3 minutes or until softened, stirring often.
- Add the cooked lentils, balsamic vinegar, and honey; mix well and heat through. Fold in the oranges and serve topped with the reserved sausage.
*I used a fully cooked sweet Italian chicken sausage
Recipe adapted from Fresh 20
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 434Total Fat: 10.0gCholesterol: 50mgSodium: 803mgCarbohydrates: 61.3gFiber: 11.3gSugar: 21.3gProtein: 27.8g
Looking for some more beans and lentils in your life? Go for it!
- Best Black Bean Brownies
- Black Bean and Quinoa Veggie Burger
- Lentil and Corn Tacos
- Creamy Coconut Lentil Curry