Here's a great dish for those chilly late winter days. I've been eating this for two weeks. I love it!
Sausage and Lentil Stew
(adapted from Trader Joe’s black lentils package recipe)
1 ½ c. black lentils, rinsed & drained
½ t. olive oil
½ lb. sausage (I used Jimmy Dean reduced fat)
2 ribs celery, chopped
1 medium onion, chopped
4–5 garlic cloves, finely chopped
4 c. chicken stock
1 ½ c. water
2. c. frozen sweet corn
16 oz. can diced tomatoes
½ t. salt
black pepper
Rinse the lentils and cull them for stones and other debris. Set aside to drain.
Heat olive oil in heavy 4-quart pot that has a tight-fitting lid. Remove sausage from any casing and lightly brown, breaking it into small pieces. Add celery, onion and garlic. Sauté until soft.
Add stock and water, scraping up any fond left on the bottom of the pot from the sausage. Add lentils, corn, tomatoes, salt and pepper to taste and stir. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer still covered for 1 ½ hours, stirring occasionally. Remove cover and simmer an additional ½ hour.
Makes enough for lunch all week. I like mine with brown rice or toasted whole wheat pita.
