Lentil Stew with Italian Turkey Sausage
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Description
I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!
Ingredients
- 4 cups reduced-sodium chicken broth, divided
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- ½ pound hot Italian turkey sausage links
- 2 cups dry lentils
- 1 (14.5 ounce) can tomato sauce
- ¼ teaspoon ground black pepper
- ¼ cup hot water, or as needed
Directions
- 1. Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
- 2. At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
- 3. Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
- 4. Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
- 5. Add sliced sausage, heat through, and serve.
Nutrition Facts
serving: 8 servings
calories: 228.9 kcal
carbohydrates: 31 g
protein: 18.7 g
saturated fat: 0.9 g
cholesterol: 18.9 mg
sodium: 300.1 mg
fiber: 15.1 g
sugar: 2.2 g
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