1/2 c. each diced onion, carrot and celery
2 tsp. olive or vegetable oil
1 garlic clove, minced
1 oz. cooked smoked beef or cooked veal sausage link, sliced
1/4 c. dry sherry
1 qt. water
3 3/4 oz. sorted uncooked lentils, rinsed
3 packets instant chicken broth and seasoning mix
1 tbsp. chopped fresh parsley
1 bay leaf
Dash pepper

Microwave method: In 3 quart microwavable casserole combine vegetables, oil and garlic; stir well to thoroughly combine. Cover with vented plastic wrap and microwave on High (100%) for 2 minutes until vegetables are tender. Add sausage and sherry and stir to combine; microwave on High for 30 seconds. Add remaining ingredients and stir to combine; cover with vented plastic wrap and microwave on High for 15 minutes, stirring once halfway through cooking. Reduce power to Medium-High (60%) and microwave for 15 minutes until lentils are tender, stirring once halfway through cooking. Remove and discard bay leaf.

Conventional method: In 3 quart saucepan heat oil; add vegetables and garlic and saute over high heat until vegetables are tender, about 2 minutes. Add sausage and sherry and stir to combine; cook 1 minute longer. Stir in remaining ingredients; partially cover and bring mixture to a boil. Reduce heat to low and let simmer, stirring occasionally, until lentils are tender, 30 to 35 minutes. Remove and discard bay leaf.

Each serving provides: 1 1/2 Protein Exchanges; 3/4 Vegetable Exchange; 1/2 Fat Exchange; 25 Optional Calories.

Per serving with smoked beef sausage: 181 calories; 10 g protein; 5 g fat; 22 g carbohydrate; 35 mg calcium; 837 mg sodium; 2 mg cholesterol; 4 g dietary fiber.

With veal sausage: 174 calories; 11 g protein; 4 g fat; 22 g carbohydrate; 36 mg calcium; 770 mg sodium; 7 mg cholesterol; 4 g dietary fiber.