Lentil & Sausage Stew
A savory hearty lentil and sausage stew for those cold fall days. This easily makes into a vegetarian dish by simply leaving out the sausage.
Lentil & Sausage Stew
A savory hearty lentil and sausage stew for those cold fall days. This easily makes into a vegetarian dish by simply leaving out the sausage.
Ingredients
- 1 yellow or white onion chopped
- 2 large carrots diced
- 2 large ribs celery diced
- 1 tsp ground cumin
- 2 cloves garlic minced
- 1 lb brown or green dry lentils rinsed
- 3 cups water
- 3 cups GF chicken stock
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 pound GF Italian sausage
- 1 tsp sherry vinegar or cider vinegar
- 1/4 cup fresh parsley chopped
Instructions
- In a saucepan sauté the carrots, onions, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant.
- Add in the rinsed lentils, stock, water, thyme, bay leaf, salt and pepper. Bring to a boil and reduce the heat to a simmer. Cook partially covered until lentils are tender, about 40 minutes.
- While the lentils are cooking, heat a frying pan on medium heat. Add the Italian sausage links. Gently cook, browning on all sides, until just cooked through.
- Remove from pan, let cool enough to handle. Cut into pieces of desired length (1 to 2 inches, or you can just keep whole) and add to stew for the last 10 minutes of cooking.
- Add sherry vinegar and parsley to stew. Add more salt and freshly ground black pepper to taste.
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