Lentil Stew with Italian Turkey Sausage

Lentil Stew with Italian Turkey Sausage

by Miriam Perez 2 years ago
0 (0)
50 minutes
228.9 kcal
31 g carbs
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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. 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. 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. 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. 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. 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