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1 2/2 cups lentils
2 Tofurky Italian Sausages, sliced into rounds
3 stalks of celery, plus leaves, chopped thin
1 yellow onion
2 teaspoons oil
3 1/2 cups water
1/2 teaspoon salt
Cavender’s Greek Seasoning (optional)
Add onion to large pot with oil and saute over med-high heat until soft and translucent.
Add lentils, water & celery to pot & bring to boil. Add salt & pepper to taste. Stir well, cover & reduce heat to med//med-low. Continue cooking for 35-45 minutes.
While lentils are cooking, saute sausage in separate pan with a little oil until slightly crisp on the edges. Add Cavenders Seasoning now if you’re using it.
Add sausage to lentils when they are finished cooking, stir & serve!