Despite the fact that it is technically spring, it is still cold outside! When will this end? Within a one week span one day was 70 degrees and gorgeous and another day it snowed.
Oiy.
Just when I thought the days of hot soups and stews were winding to an end I found myself standing over a pot of simmering lentil and sausage stew. This stew has become one of our favorites this past winter. Hearty and healthy, comforting and delicious. I originally created this recipe using carrots instead of the red pepper that I used in this version. I alternate depending on whichever I have on hand. Also, using regular italian sausage is wonderful as well. We use chicken in an effort to be a bit more healthy. Both are equally yummy.
I prefer to use french lentils for this stew, they seem to hold their shape better. But you can certainly use whichever type of lentils you have on hand, just be sure you don’t overcook them.
Here’s what you will need to serve 4…
Recipe
2 cups french lentils (1-15 oz bag), picked through and rinsed
5 cups water
4-6 large chicken sausage links
3 stalks celery, peeled and small diced
1 large onion, small diced
1 large red pepper, small diced (or carrots)
3 cloves garlic, minced
2 cloves garlic, peeled and left whole
1 tsp red pepper flakes
1 tbsp tomato paste
1 can whole peeled tomatoes, with their juice
2 cups low sodium chicken stock
2 large bay leaves
big pinch of dried thyme
1/2 bunch of fresh parsley, chopped
olive oil
salt & pepper to taste
Method
Turn the oven on to broil.
In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.
Turn off the heat and add alot of chopped parsley. Mix well.
Feel free to sprinkle some parmigiano reggiano on top when serving.
- 2 cups french lentils (1-15 oz bag), picked through and rinsed
- 5 cups water
- 4-6 large chicken sausage links
- 3 stalks celery, peeled and small diced
- 1 large onion, small diced
- 1 large red pepper, small diced (or carrots)
- 3 cloves garlic, minced
- 2 cloves garlic, peeled and left whole
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 1 can whole peeled tomatoes, with their juice
- 2 cups low sodium chicken stock
- 2 large bay leaves
- big pinch of dried thyme
- ½ bunch of fresh parsley, chopped
- olive oil
- salt & pepper to taste
- Turn the oven on to broil.
- In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
- Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
- Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.
- Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
- When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.
- Turn off the heat and add alot of chopped parsley. Mix well.
- Feel free to sprinkle some parmigiano reggiano on top when serving.
