Sausage and Lentil Stew

(from Nicole Irvin’s recipe box)

Prep time: 15 minutes
Cook time: 50 minutes
Serves 6 people

Categories: Soup

Ingredients

  • 2 tbsp EVOO
  • 1 lb sweet italian sausage, casings removed and crumbled
  • 1 onion chopped
  • 1 lg carrot, chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp moroccan seasoning
  • 1 tsp fresh rosemary
  • 8 oz brown lentils, rinsed
  • 4 c reduced sodium chicken broth
  • 1 head escarole, coarsely chopped
  • Parmesan cheese (optional)
  • Pine nuts, toasted (optional)

Directions

  1. In dutch oven, heat the EVOO of med-high heat.

  2. Add sausage and cook until browened; transfer to bowl with slotted spoon.

  3. Add onion and carrot to pot and cook until slightly softened, 3-4 minutes.

  4. Stir in the garlic, rosemary and moroccan seasoning and cook until fragrant, about 1 minute.

  5. Add lentils, broth and 3 cups water.

  6. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minutes.

  7. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minutes.

  8. Season with salt and pepper.

  9. Top each serving with parmesan if desired.

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