Sausage and Lentils

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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