Ingredients
Scale
- 1 lb Penne or Rotini pasta ($1.00)
- 12 oz Smoked Sausage or Kielbasa, sliced ($3.50)
- 1 cup Dried Brown Lentils, rinsed ($0.60)
- 1 Large Yellow Onion, diced ($0.50)
- 2 cloves Garlic, minced ($0.25)
- 1 can (14.5 oz) Diced Tomatoes ($1.12)
- 4 cups Chicken or Vegetable Broth from bouillon ($0.50)
- 2 tsp Italian Seasoning ($0.20)
- Salt and Pepper to taste ($0.10)
Instructions
- Step 1: Sauté and Aromatics
Place a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 3-5 minutes until browned. The fat from the sausage will render out, providing a flavorful base for the vegetables. Add the diced onion to the pot and sauté for another 4 minutes until translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. - Step 2: Simmer the Base
Pour in the dried lentils, diced tomatoes (with their juices), chicken broth, and Italian seasoning. Stir well to combine, scraping the bottom of the pot to release any browned bits of sausage. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes. This allows the lentils to soften slightly before you add the pasta. - Step 3: Add Pasta and Finish
Stir in the dry pasta. Ensure there is enough liquid to mostly cover the noodles; if it looks too dry, add half a cup of water. Replace the lid and cook for another 10-12 minutes, or until the pasta is al dente and the lentils are tender. Most of the liquid should be absorbed, creating a light sauce. Season with salt and pepper to taste. Serve immediately or let it cool before storing for a make-ahead meal.
- Cook Time: 35 minutes