Lentils with turkey sausage is a healthy school lunch option.

1½ tablespoons vegetable oil¾ pound fresh turkey sausage, uncased½ cup finely diced onion½ cup finely diced carrot¼ cup finely diced celery2 small or 1 large garlic clove, minced1 cup lentils, rinsed and drained1 to 2 teaspoons finely chopped fresh rosemary2 cups low-sodium chicken or vegetable broth, or waterSalt and pepper2 tablespoons chopped fresh parsleyIn a large, heavy bottom saucepan or small pot, heat the oil over medium heat. Stir in the sausage and cook, stirring frequently, until the sausage begins to brown.Stir in the onions, carrots, celery and garlic and cook until the vegetables are almost tender, about 5 minutes, stirring frequently.Add the lentils, stirring to coat with the fat.Stir in the rosemary and broth, and bring the mixture to a boil over high heat. Cover and reduce the heat to a simmer and cook until the lentils are tender and most of the liquid is absorbed, about 30 minutes, stirring occasionally. Add a little water as needed if the lentils absorb too much of the liquid before they are done.Season to taste with salt and pepper. Before serving, add the parsley to garnish. This makes about 5 cups of lentils with sausage.