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.
Next dissolve the bouillon cubes in water. Plunk them in…
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.
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.
(The giant mound of jalapanos is optional, of course. This was Dan’s bowl.)