- 3/4 c crumbled goat cheese
- 1/2 c Stonyfield Organic Fat Free Plain Yogurt
- 2 T olive oil
- 2 t honey
- 1 t salt
- 1/4 t black pepper
- 1 onion (finely chopped)
- 1 small red pepper (seeded and finely chopped)
- 4 links sweet Italian sausage (casings removed)
- 1 c lentils (rinsed and picked over)
- 4 c arugula (roughly chopped)
Stir together goat cheese, yogurt, 1 tablespoon of the olive oil, honey, salt and pepper; set aside.
Heat remaining 1 tablespoon olive oil in a medium-size skillet over medium heat. Cook onion and pepper for 4 minutes. Crumble sausage into pan and cook, stirring often, for 6 minutes or until no longer pink; remove from heat and set aside.
Place lentils in a medium-size saucepan and cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 25 minutes or until tender.
Drain and transfer to a serving bowl. Stir in prepared dressing, sausage mixture and arugula; serve immediately.
Serving Size: 1 cup, Calories: 280, Calories from Fat: 120, Total Fat: 14g, Total Fat Percent: 22%, Saturated Fat: 5g, Saturated Fat Percent: 25%, Cholesterol: 30mg, Cholesterol Percent: 10%, Sodium: 710mg, Sodium Percent: 30%, Total Carbohydrate: 22g, Total Carbohydrate Percent: 7%, Dietary Fiber: 5g, Dietary Fiber Percent: 20%, Sugars: 5g, Protein: 18g, Protein Percent: 36%, Vitamin A: 20%, Vitamin C: 25%, Calcium: 10%, Iron: 15%