Lentils Coriander

by Febrina Malloy.

8 servings

Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices

Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high.  Brown sausage on all sides.  Lower heat, add a little water, and cover pan.  Cook until done.
2.  Remove sausage and cut into 1 inch pieces.  Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water.  Bring to boiling. Reduce heat; cover and simmer for 50 minutes.  Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.