Sausage and Lentil Stew
Hearty one-pot meal with smoky sausage and tender lentils
Ingredients
Instructions
-
Brown the sausageHeat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Transfer to a plate lined with paper towels to drain excess fat.
-
Sauté the vegetablesIn the same pot, add olive oil. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
-
Build the stew baseStir in the tomato paste and dried thyme, cooking for 1 minute. Return the browned sausage to the pot. Add the lentils, diced tomatoes with their juices, bay leaf, and chicken broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
-
Simmer until lentils are tenderCover partially and simmer for 30-35 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent lentils from sticking to the bottom of the pot. Add more broth if the stew becomes too thick.
-
Finish and seasonRemove the bay leaf. Stir in the chopped parsley and red wine vinegar. Season with salt and freshly ground black pepper to taste. Let the stew rest for 5 minutes before serving to allow flavors to meld together.
-
Serve hotLadle the stew into bowls and serve hot with crusty bread on the side. Garnish with additional fresh parsley if desired.
Nutritional Information
420
Calories
per serving
24
Protein
g per serving
38
Carbohydrates
g per serving
18
Total Fat
g per serving
6
Saturated Fat
g per serving
12
Fiber
g per serving
7
Sugar
g per serving
780
Sodium
mg per serving
15
Vitamin C
% daily value
25
Iron
% daily value
Sausage and Lentil Stew is Also Known As
Lentil and Sausage Casserole, Sausage Lentil Soup, Italian Sausage and Lentil Stew or Zuppa di Lenticchie e Salsiccia
