Sausage Lentil Stew

This recipe is from my Everyday with Rachel Ray magazine. I think it is super healthy and hearty. It’s a perfect way to get your vitamins in and stay warm and full!

Note: My recipe varies slightly from the original. I tried to leave any excess fat out.

Sausage Lentil Stew

  • 1 lb. sweet Italian sausage, casings removed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 3 cloves of garlic, finely chopped
  • 1 teaspoon dried rosemary, more to taste
  • 8 oz. dried brown lentils
  • 4 cups water
  • 4 chicken bouillon cubes
  • 1 head escarole, coarsely chopped
  • Salt and pepper

Heat dutch oven over medium heat. Cook sausage until browned all over, breaking into large chunks as you cook it.

Once browned all over, remove to a plate (a paper towel underneath would be good to soak up the extra grease).

While the sausage is cooking, chop the onions and carrots.

Wash the escarole then chop it. I didn’t know how to do this nicely, so I just stacked the leaves then made small-ish slices through the stack.

It is quite a bit of lettuce, but don’t worry. It will cook down tremendously.

Next dissolve the bouillon cubes in water. Plunk them in…

Then microwave for a few minutes to get them started dissolving. Then set aside.

You could skip this step and use prepared chicken broth, but this is what I had in my kitchen so I used it!

Speaking of using what you have, I didn’t buy fresh rosemary as the original recipe called for. I just used the dried rosemary I had on hand (You know…the rosemary from the spice rack I got from my wedding…5 years ago. You may need to add a little extra if yours is as old as mine. Don’t judge. You know you have spices just as old in your cupboards).

Also I buy the pre-chopped garlic.

::Gasp::

I know, I know. I’m such a bad cook. 🙂

Add the carrot and onion to the pot and cook until almost soft. Then stir in the rosemary and garlic.

Add the lentils, broth, and 3 additional cups of water. Bring to a boil, reduce heat, and simmer for 25-30 minutes or until lentils are tender.

Stir in escarole and sausage, cover the pot and cook until escarole is wilted and sausage is heated through, a few minutes.

Add salt and pepper to taste. Serve by itself or garnish with parmesan cheese and jalapanos.

(The giant mound of jalapanos is optional, of course. This was Dan’s bowl.)

 

One thought on “Sausage Lentil Stew

  1. MOM says:

    Sorry, I had to laugh at the sight of Dan’s bowl. I remember being at a restaurant when FINALLY the bowl of jalapeno’s was too hot for even Dan. These recipes are such good ideas. I might even break down and try some or all of them. Thanks for all the work of picture-taking and posting – I know that takes time! You are a good “Susie-homemaker.”

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