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Lentil and Sausage Stew

Dad
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

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.