Ingredients
1 vegetable bouillon cube
1 bay leaf
1/4 teaspoon garlic powder
2 cups brown lentils
4 links chicken sausage
3 russet potatoes
1 onion
1 teaspoon salt
1/2 teaspoon oregano
3 cloves garlic
1/2 teaspoon powdered sage
Preparation
Cook lentils: in pressure cooker, for 15 minutes, with 3 cups water, bay leaf, bouillon, and garlic.
Cook and slice sausage
Add onion and sausage to lentils after they have cooked; allow to simmer together for 5 to 10 minutes more
Boil and mash the potatoes to taste, with margarine, coconut oil, coconut milk, salt, pepper, etc.
Add spices and seasonings to lentil/sausage mix
Place lentil/sausage mixture into individual serving bowls or all into a casserole pan
Cover with mashed potatoes and bake at 400 for about 15 to 20 minutes
Toward end of initial bake, turn oven to broil for about 3 to 5 minutes
