Lentil & Sausage Succotash

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 3-4

Recipe by

Dan Clapson

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Ingredients

Directions

Nutrition

Ingredients

2 teaspoons camelina oil

½ cup diced garlic sausage

2 splashes white wine

1 tablespoon unsalted butter

1 lemon (zest and juice)

4 cups par-cooked green lentils

1 small zucchini (diced)

1 jalapeno (halved, seeds removed and diced)

¼ cup fresh Italian parsley (finely chopped)

1 small spartan apple (diced)

1 tablespoon grainy dijon mustard

salt and pepper (to season)

Directions

Heat olive oil in a large pan on medium-high heat.
Add the diced sausage and cook until crispy, about 3-4 minutes.
Add wine to pan to deglaze, followed by the butter.
Once butter is melted, add in remaining ingredients and stir until everything is combined.
Reduce to medium heat and let cook for 3 minutes to warm through.
Season to taste with salt and pepper and serve warm.

Dan Clapson is a food writer and columnist based out of Calgary, Alberta who writes for a number of media sources including Food Network Canada Online, Avenue, The Globe and Mail, Westjet Magazine, Air Canada enRoute, and Culinaire.

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Dan Clapson

Lentil & Sausage Succotash

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 3-4

Dan Clapson

Ingredients

Directions

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