Low Carb Lentils, Sausage & Turnips

Cooked with Keilbasa, Greens, Bay Leaves, Beef Broth and Red Wine

© Renee Shelton

Aug 15, 2009

Turnips are an excellent root vegetable choice when on a low carb diet. Both the root vegetable and greens are great to use in recipes. A one cup serving of cooked turnips gives almost eight grams total carbohydrates and turnip greens will give almost 4 carbs in a one cup serving.

Lentils are great for all diets, including low carb ones and diets high in fiber. While one cup of cooked lentils does have a seemingly high amount of carbs, after subtracting the fiber grams, the lentils now have a reasonable 24 net carbs per plain cooked one cup serving.

This recipe uses kielbasa sausage. Use a different sausage or meat as a substitute if you wish. Choose one that you like and that will give you what you are looking for as far as nutrition and flavor. This makes about 4 servings, depending on desired serving size.

Low Carb Lentils, Keilbasa Sausage and Turnips

Ingredients:

• 1/2 lb. kielbasa
• 2 tsp olive oil
• 1 cup turnips, diced
• 1 medium onion, chopped
• 2 cups beef broth
• 1 cup dry red wine
• 1 cup water
• 2 bay leaves
• 1/4 tsp dry mustard
• 1/4 tsp black pepper
• 1 1/2 cups turnip greens, cleaned and chopped

Procedure:

1. Slice the keilbasa sausage into thin slices. Heat the olive oil over medium to medium high heat in a rondeau or dutch oven with a lid. Cook until lightly browned on all sides.
2. Add in the onion and diced turnips. Cook for about 2 minutes, stirring occasionally.
3. Add in the beef broth, dry red wine and water. Stir in the bay leaves, dry mustard and black pepper. Cover pot and lower heat to low.
4. Cook for about 20 minutes. Add in the chopped turnip greens and cook for 20 minutes more until the lentils are done.
5. Remove from heat and serve.

Variations:

• Make this dish vegetarian. Omit the keilbasa sausage from the ingredient list. Saute the onions for about 5 minutes or until softened over medium to medium-high heat in a rondeau or dutch oven with lid. Add in the turnips and let cook for about 2 minutes, stirring occasionally. Substitute vegetable broth for the beef broth and water and add that to the pot along with the dry red wine. Next, stir in the bay leaves, dry mustard and pepper. Cover the pot and reduce the heat. Let cook until about half way done, and add in the turnip greens. Cook for another 15 to 20 minutes or until the lentils are done as desired. Remove from heat and serve.

Nutrition information provided by:

USDA National Nutrient Database for Standard Reference

For more recipes using lentils, try Hearty Country Lentils with Red Wine and Herbs.

Low Carb Lentils, Keilbasa Sausage and Turnips

Lentils are a great high fiber legume

Turnips are a low carb root vegetable

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