Sausage Lentil Stew

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I’m back! Where was I, you might be wondering? I was actually here, updating my blog. I’ve wanted to make the switch from Blogger to WordPress, and I finally did it! After a lot of confusion, internet tutorials, program installations, manual photo uploads, and all sorts of other craziness, I am now here on this new, pretty, and well organized site: www.whitecoatpinkapron.com. I haven’t completely finished the transition process–I still have to upload photos from one recipe, and reformat most of the older recipes–but not too bad so far. What do you think?

Anyway, the weather just got a little colder, and I suddenly find myself wanting all of the warm comfort foods of fall and winter. I felt like eating lentils, and decided to make this Sausage Lentil Stew to warm me through. I was quite impressed with the outcome, especially considering it only took 15 minutes of active prep time. Even my 2 year old liked it!

Add olive oil to a Dutch oven over medium heat. Add onions, celery, and carrots to the pot and cook over medium heat.

Add sliced chorizo to the pot, and continue to cook, rendering some of the fat from the chorizo.

Add lentils, tomatoes, chicken broth, and water to the pot. Stir, cover, and simmer on low. Add more water if the stew gets too dry.  

Done! Serve in cute bowls with some crusty bread. Garnish with some parsley if you want.

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Sausage Lentil Stew

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion diced
• 1 carrot peeled and diced
• 1 rib celery diced
• 1/2 lb chorizo cut into rounds
• 1-1/2 cup brown lentils
• 1 14.5 oz can chicken broth
• 1 14.5 oz can diced tomatoes
• water
• salt
• pepper

Instructions

1. Add olive oil to a Dutch oven over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper, and saute for 5 minutes.
2. Add the chorizo, and saute for another 7-10 minutes, stirring occasionally, beginning to brown the chorizo.
3. Add the lentils, chicken broth, tomatoes, 1 cup of water, and approximately 1/4 teaspoon salt and pinch of pepper. Stir, reduce heat to low, and cover, stirring occasionally. Add additional water (approximately 1 cup) if lentils appear to become too dry.
4. When lentils are cooked through, after approximately 45 minutes, the dish is done. Serve with crusty bread.