Hearty Lentil Stew with Sausage and Something Green

Really, I don't know why I forget about lentils. They are so good and healthy, not to mention they are one of the oldest components of the human diet. Dating back over 12,000 years. Lentils are even mentioned in the Bible. Genesis 25:34 - "Then Jacob gave Esau some bread and some stew of lentils. He ate, drank, and then got up and left."

This is a stew, if you want it thinner just add more water and broth. This freezes beautifully.

Check out the calorie count!


Hearty Lentil Stew and Sausage and Something Green
12-14-one cup servings - 80 calories per cup

1 tablespoon olive oil
1/2 -3/4 pound of sweet Italian turkey sausage (use what you like, calories will change)
2 medium carrots,peeled and cut in small dice
2 stalks celery, cut in small dice
1 large onion, cut in small dice
1 pound red or yellow lentils
6 cups of vegetable or chicken stock (may need more)
6 cups water (may need more)
1 1/2 teaspoons dried basil leaf
1 1/2 teaspoon dried rosemary, crumbled
1 1/2 teaspoon dried oregano
2 bay leafs
1 bunch broccoli (See instructions, almost anything green)
1 tomato, diced, more if you like
Salt and Pepper to taste or House Seasoning

Place the oil in a heavy-bottomed pot (4 quarts or larger). On medium high heat, brown the sausage on all sides. Remove and set aside.

Add the diced carrots, celery and onion. Reduce the heat to medium and saute, stirring occasionally, until the onion is translucent. Do not allow to brown.

Add the lentils, stock, water, basil, rosemary, oregano and bay leaves. Cut the sausage into bite-size pieces and add to the pot. Bring the pot to a boil and then reduce heat to a medium simmer. Cook until lentils are tender (about 30 minutes for red, about 60 minutes for yellow).

Now it's time to choose something green. It can be broccoli, kale, collard greens, turnip greens, spinach, bok choi, green cabbage, napa cabbage, swiss chard, etc. you get the idea.

When the lentils are tender, add the diced tomato and the chopped green vegetable of choice, stir and continue to cook, covered until the veggie is tender. The kale and collard greens, may take longer to cook, 5-15 minutes depending on the vegetable of choice.

COOK'S NOTE Like almost any soup/stew this improves with standing. Refrigerate and reheat or freeze.