Lentil and Sausage Stew
Here’s a hearty, healthy and delicious stew to serve on cold winter days. This recipe makes a big batch, enough to serve 6-8 people. The recipe calls for Italian sausage, so I buy bulk sausage and make meatballs from it – I used a cookie scoop to make the meatballs but found these to be quite a mouthfull so I then cut them in half.
This recipe is based on a classic lentil stew recipe from Jacques Pepin.
Lentil and Sausage Stew
Ingredients
- 1 lb of Italian Sausage
- 4 Tbsp Olive Oil
- 1 Leek sliced and cleaned
- 1 Onion diced
- 2 Carrots chopped
- 2 Ribs celery
- 6 cloves garlic minced
- 6-7 cups of chicken broth and/or water
- 1-2 cans diced tomatoes
- 1-2 Parmigiana rinds if you have some
- 1 tsp salt
- 1 lb of lentils cleaned
- ½ tsp black pepper
- ½ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- Garnish with Chives and/or Parmigiana
Instructions
- Form the sausage into small meatballs – I like to use a cookie scoop and then cut them in half.
- Chop your veggies. Be sure to soak the sliced leek to remove the dirt.
- Preheat the oil in a large stock pot
- Cook the sausage in the oil until brown on all sides.
- Remove the meat (so it doesn’t get tough), add the onion, carrot and celery and sauté for 5 minutes.
- Add the garlic and the leeks and sauté another 2 minutes.
- Add the chicken stock/water, tomatoes, salt and pepper and stir through. Scrape the bottom of the pan to help deglaze the flavors there.
- Add the lentils & parmigiana rinds and stir through.
- Bring to a boil and then down to simmer for 40-45 minutes until the lentils are tender. The lentils should absorb most or all of the water. Check half way or 2/3s of the way through and add more water if needed.
- Add the basil and parsley when done and stir through.
- Taste and adjust for salt and pepper.
- Serve in bowls and garnish with chives and/or parmigiana.
- Tastes great with garlic toast or bread sticks.