Pasta and Lentils with Turkey Italian Sausage

This is my husband's favorite Sunday night dinner.  Fine by me.  It's so easy and so nutritious.  Bon Appetito!

Makes 4 servings Start to Finish: 40 minutes
INGREDIENTS DIRECTIONS
1 cup green lentils
6 whole cloves
1 yellow onion, peeled
4 garlic cloves, crushed
2 medium carrots, peeled and finely chopped (about ½ cup)
3 tablespoons unsalted butter
2 bay leaves
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1/2 cup elbow pasta or any small pasta
1 lb. mild or hot turkey Italian sausage
1 tbl olive oil
grated parmesan to taste



1. In a colander, rinse the lentils under cold running water, then drain. In a medium saucepan set over medium-high heat, combine the lentils with 2¼ cups water and cook until the water boils, about 5 minutes. Meanwhile, press the cloves into the surface of the onion.
2. Reduce the heat to low and add the onion, garlic, carrots, butter, bay leaves and thyme. Season the lentils with salt and pepper, then cook, stirring occasionally and adding more liquid as needed, until the lentils are almost cooked through, about 15 minutes longer. Remove the onion from the saucepan and discard.
3.  Pam a frying pan or non stick pan and then add the olive oil.  Heat over medium heat until smoking.  Add the turkey sausages and cook until done.  Slice into 1/2 inch or so slices. 
4.  Meanwhile, as the sausage is cooking, cook the pasta in boiling salted water until cooked to al dente.  Drain.
5.  Add the sausage and the pasta to the lentils.  Top with grated parmesan cheese. 

Sometimes, if I have leftover spinach or kale, I will add this to the lentils. 
 PS: In a pinch you can always use two cans of lentil soup but you can't control the sodium.