Sausage Lentil Stew Recipes

FRENCH-LENTIL AND SAUSAGE STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
• Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
• Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

LENTIL AND CHICKEN SAUSAGE STEW

Steps:

• Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
• Puree the lentils into a thick paste using a food processor or blender.
• Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
• Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
• Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

LENTIL & CHICKEN SAUSAGE STEW

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

LENTIL STEW WITH SAUSAGE

Steps:

• In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
• Saute onions, garlic and carrots until soft, about 10 minutes.
• Add sausage, lentils, broth, sage, thyme, pepper and salt.
• Bring to a boil.
• Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
• Stir in kale or spinach.
• Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
• Ladle soup into soup bowls.

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• 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.
• 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.
• 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.
• 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.
• Add sliced sausage, heat through, and serve.

SAUSAGE & KALE LENTIL STEW

Steps:

• In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

LENTIL STEW WITH SMOKED SAUSAGE

Steps:

• Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.

SAUSAGE AND LENTIL STEW

Steps:

• Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
• Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.