Rustic Sausage Lentil Stew

$- 1 lb Italian sausage, casings removed - 1 cup green or brown lentils, rinsed - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced To make a great Rustic Sausage Lentil Stew, you need some key items. First, Italian sausage gives the stew its rich flavor. You can use links or bulk sausage. Next, lentils are the heart of this dish. They provide protein and texture. You can use green or brown lentils; both work well. Onion, carrots, and celery add sweetness and depth. This mix, called mirepoix, forms a solid base for your stew. Chop them evenly for even cooking. - 1 can (14 oz) diced tomatoes with juice - 4 cups low-sodium vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste For more flavor, add diced tomatoes. They bring acidity and brightness to the stew. Vegetable broth adds body and richness. I prefer low-sodium broth so you can control the salt. Spices make the dish sing. Smoked paprika gives a nice hint of smoke. Dried thyme adds earthy notes. The bay leaf enhances the overall aroma. Don’t forget to add salt and pepper to taste; they help balance the flavors. - Olive oil drizzle - Fresh parsley - Crusty bread for serving After cooking, you can elevate your stew with garnishes. A drizzle of olive oil adds richness. Fresh parsley brightens the dish and adds color. Serve it with crusty bread. This is perfect for dipping into the stew. Enjoy! First, grab a large pot or Dutch oven. Pour in some olive oil and heat it over medium heat. Once hot, add the Italian sausage. Use a wooden spoon to break the sausage apart. Cook it until it turns brown, which takes about 5 to 7 minutes. This step fills your kitchen with a savory smell. Now, it’s time to add some color and crunch. Toss in the chopped onion, diced carrots, and diced celery. Stir them in and sauté for about 4 to 5 minutes. You want the veggies to soften but not lose their shape. The onion should turn translucent, and the carrots will start to sweeten. Next, stir in minced garlic for that extra flavor. Cook it for just one minute, until you can smell it. Now, add the rinsed lentils, the can of diced tomatoes with their juice, and the vegetable broth. Also, sprinkle in the smoked paprika, dried thyme, and bay leaf. Bring this mixture to a boil. The bubbling will show you that the flavors are combining nicely. Once it reaches a boil, lower the heat. Cover the pot and let it simmer for 25 to 30 minutes. Stir it occasionally to keep it from sticking. You’ll know the stew is ready when the lentils are tender and cooked through. After the lentils are done, remove the bay leaf. Now, stir in the chopped kale or spinach. Cook it for another 5 minutes until the greens wilt. Finally, taste the stew and add salt and pepper as needed. This final step makes the stew pop with flavor. Choose Italian sausage for a rich flavor. This sausage adds a nice kick to the stew. You can also use spicy or sweet versions based on your taste. If you prefer, try turkey or chicken sausage for a lighter option. Just remember, different sausages change the stew’s taste. Lentils cook fast but can turn mushy. Check them after 25 minutes. They should be tender but not falling apart. Rinse lentils before cooking to remove dust. This step helps keep them clean and fresh. If they aren’t done, simmer for a few more minutes. Season your stew with salt and pepper to taste. Fresh herbs boost flavor. Add parsley or thyme just before serving. Smoked paprika adds a deep, smoky taste. Remember to taste as you go. This way, you can adjust flavors to suit your palate. {{image_2}} You can use turkey or chicken sausage instead of Italian sausage. This swap makes the stew lighter but still tasty. Turkey sausage has a mild flavor. Chicken sausage adds a nice touch too. Both options work well with lentils. Just make sure to brown them well at the start. This extra step brings out their flavor. If you want a meat-free dish, mushrooms are a great choice. They add a rich, umami flavor and a nice texture. Use cremini or shiitake mushrooms for best results. Sauté them until they are golden brown. Then, add them to the stew in place of the sausage. This keeps the stew hearty and satisfying. Feel free to mix up the veggies or legumes. You can use sweet potatoes, bell peppers, or zucchini for added flavor. Try chickpeas or black beans instead of lentils if you prefer. These swaps will change the taste and texture, making each batch unique. Just ensure they cook well with the other ingredients. You can store leftover stew in the fridge. Use a clean, airtight container. It stays fresh for about three to four days. Make sure to let it cool before sealing. This helps avoid extra moisture inside the container. Freezing is a great option for longer storage. First, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. For best taste, eat the stew within three months if frozen. In the fridge, eat it within four days. If you notice changes in smell or texture, it’s time to toss it. Always label your containers with the date. This makes it easy to keep track of how long it’s been stored. Yes, you can use dried lentils. They add great texture and flavor. Rinse them well before use. You will need to add them early in the cooking. For dried lentils, cook for about 25-30 minutes. Make sure to check if they are tender before serving. To make this stew gluten-free, focus on your ingredient choices. Use gluten-free sausage or omit it altogether. Check that your vegetable broth is gluten-free too. You can also add more veggies for flavor and nutrition. Yes, you can use a slow cooker for this stew. First, brown the sausage in a pan. Then, add the sausage and all other ingredients to the slow cooker. Set it on low for about 6-8 hours. If you are short on time, set it on high for 3-4 hours. Stir in the greens during the last 30 minutes of cooking. Taste and adjust the seasoning before serving. This blog post highlighted how to make a hearty sausage and lentil stew. You learned about key ingredients like Italian sausage, lentils, and fresh veggies. The step-by-step guide helps you cook the stew perfectly. Tips on selecting sausage and enhancing flavors make it even better. You can explore variations with different proteins or vegetables. In closing, this stew is not just a meal; it's a warm hug in a bowl. Enjoy making it!$

Warm up with this hearty rustic sausage lentil stew, a comforting and delicious meal that's perfect for chilly days! Packed with flavorful Italian sausage, nutritious lentils, and vibrant vegetables, this stew is easy to make and ready in just under an hour. Discover how to whip up this wholesome dish and enjoy its rich flavors. Click to explore the full recipe and start cooking today! #SausageLentilStew #ComfortFood #HealthyRecipes #EasyMeals

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Ingredients

1 lb (450g) Italian sausage, casings removed

1 cup green or brown lentils, rinsed

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 can (14 oz) diced tomatoes with juice

4 cups low-sodium vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

2 cups kale or spinach, roughly chopped

Fresh parsley for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Add the chopped onion, diced carrots, and celery to the pot. Sauté for 4-5 minutes until the vegetables soften.

Stir in the minced garlic and cook for another minute until fragrant.

Add the lentils, diced tomatoes (with their juice), vegetable broth, smoked paprika, dried thyme, and bay leaf. Bring to a boil.

Once boiling, reduce heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally.

After the lentils are cooked, remove the bay leaf and stir in the chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted.

Season the stew with salt and pepper to taste. Adjust seasoning as necessary before serving.

Prep Time: 15 min | Total Time: 55 min | Servings: 6

- Presentation Tips: Ladle the stew into bowls, drizzle with a little olive oil, and garnish with fresh parsley for a burst of color. Serve with crusty bread for dipping.