Grits would be better but far less healthy
Serve this hearty stew over a bed of spinach or if you are really feeling saucy a bowl of creamy grits. Use regular brown lentils for this and save the fancy French ones for something else.
Sausage and Lentil Stew
- 1 1/2 cups lentils
- 2 Italian sausages cut from the casings
- 1 onion diced fine
- 2 ribs celery diced fine
- 1 jalapeno minced
- 3 carrots diced fine
- 2 tbsp chopped fresh oregano
- 4 cups chicken stock
- 1/4 cup red wine
- Salt/pepper
- 1 tbsp olive oil
Saute onion in olive oil over low heat until dark golden. Add carrots, jalapeno and celery and saute until soft. Add sausage and brown over medium heat. Add lentils and oregano and stir to coat. Add wine and cook until absorbed, scraping up any bits stuck to the pan. Add stock and cook until thick and lentils are soft, about 30 minutes. Season with salt and pepper.
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Good dish. I’m going to try this with lentlles de Puy and Toulouse sausages. Looks like a good standby.
“over a bed of spinach” sounds good to me 🙂
Lovely – would work well with our local sausages and lentils!
I am going to be making sausages soon, this would be a great winter meal .. c
I already have a bag of lentils – now I’m gonna buy the sausages. Great recipe Rufus !!
Hmm…sausage…sounds tasty!
We had sausage and lentils for lunch yesterday; I made fajita shell cups by squeezing a fajita shell into a small pie plate to make a bowl and then I baked until crisp. It really hit the spot as I’m sure your tasty recipe would too.
How to make a sausage dish healthy 🙂