The second lentil recipe I’m sharing with you this week is Green Lentil and Chicken Sausage Stew. I recently tried the roasted red pepper and spinach sausage from Costco and have been working out ideas to do with it. It’s a good sausage but we really didn’t like the taste of it on its own but it does pair well in dishes with other things.
Anyway, I was digging through my pantry (yes, sometimes it’s more like digging because it gets so disorganized when I’m working with new ingredients and haven’t taken the time to find a place to keep them in yet), thinking about what I wanted to cook and came across the jar of green lentils. I immediately knew I wanted to use the lentils and sausage together.
I added stock to the pan as the beans absorbed it because I didn’t want them to be over watery, hence the 3 to 4 cups required in the recipe. You can add as much as you like and make them with as much liquid as you like. You could even turn this into a soup by adding 6 cups of stock. Use your choice or veggie or chicken stock.
This a hearty stew but it’s also very low-fat and filled with plenty of wonderful nutrients. It’s also another beautiful lentil dish that would benefit from having falafel served on the side or you could serve it with a nice crusty bread. I made falafel this time with a tzatziki sauce. Both turned out yummy and just like I suspected, the falafel is the perfect accompaniment with the lentils and will share my recipe for it next time.
Green Lentil and Chicken Sausage Stew
2 Tbsp. olive oil
1 lb. carrots, sliced
1 large onion, finely chopped
4 large garlic cloves, minced
1 lb. smoked chicken sausage or Turkey Kielbasa, sliced (used chicken with roasted red peppers and spinach)
2 cups green lentils, picked over and rinsed
3 to 4 cups of chicken or veggie stock
1 14 oz. can diced tomatoes
1 tsp. ground cumin
1/4 to 1/2 tsp. ground cayenne pepper
Salt and pepper to taste
Makes 8 servings.
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