Stewed Lentils With Sausage
Published Dec. 15, 2022
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons extra-virgin olive oil
- 1pound large (sweet or hot) Italian sausages
- 2garlic cloves, thinly sliced
- 2medium carrots, peeled and cut into ¼-inch dice
- 2celery stalks, cut into ¼-inch dice
- 1small yellow onion, cut into ¼-inch dice
- 1tablespoon tomato paste
- Kosher salt and black pepper
- 3cups vegetable stock
- 1(15-ounce) can tomato purée
- 2cups dried brown lentils (about 14 ounces), rinsed and picked over (see Tip)
- 2dried bay leaves
- ½cup finely grated Pecorino Romano cheese, for garnish
Nutritional analysis per serving (6 servings)
600 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 55 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 32 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy pot or Dutch oven, heat oil over medium. Cut the sausages into 1-inch segments and add to the pot. Allow the sausages to sear and brown on all sides for 3 to 4 minutes, stirring occasionally. Leaving the oil and brown bits behind, transfer the sausages to a dish.
- Step 2
Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
- Step 3
Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
- Step 4
Cover the pot and simmer gently for 45 to 50 minutes, stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.
- While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.
Private Notes
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Comments
Loved this, as did my daughter. I used ground hot Italian sausage (chicken) instead of pork links. Served fresh sourdough bread on the side.
I add pimenton and a diced potato, and prepare in a pressure cooker. Done in 20 minutes with a sauce that has a beautiful consistency.
Easy, tasty, and filling. I used ground mild pork sausage - liked that better than in the casing. Put on a paper towel on a plate when cooked--helped absorb extra oil. We're not big meat eaters, so next time I may try with 1/2 lb. of sausage. I added a little more carrot than called for as well as some dino kale (chopped) I needed to use up--worked perfectly. I think mine ended up a little more "stew-y" than the picture, but, we liked it lots. Definitely will make again!
This was simple and terrifically tasty. I'll definitely make again. My modifications were: 1) Using precooked chicken mushroom sausage instead of traditional pork. I didn't bother frying it up - just sliced it up and threw it in. Easier, faster, and not as bad for the bod; 2) Adding sliced mushrooms to the rest of the sautéed veggies. Hearty and satisfying.
I made it as directed and it was delicious. Like others I added a little water as needed. I pre-soaked the lentils as recommended so it did not have to cook so long and the lentils held the shape. I added handfuls of fresh spinach at the end because I wanted to get some greens in my diet not because the recipe needed it.
Marvelous! The second time I used green lentils, added a dash of pimenton along with the bay leaf and a bit of strong California red. This brought this simple dish to yet another level. Can’t wait to do it again.