Zesty and hearty... with a kick! Lentil Stew with Lemon and Sausage is a bowl full of love, with a kiss of heat.
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
This is one of the many, many recipes I've been anxious to make from Melissa Clark's cookbook "In The Kitchen With A Good Appetite".
It's one of those page-turning books where just about every recipe you see has you mentally making your grocery list so you can be ready at a moment's notice to whip up one of her creative and well-thought-out dishes in no time.
I, unfortunately, didn't have the red lentils she called for in her recipe so I used plain brown lentils.
I say, use whatever kind of lentils you can find near you but don't let the color (or lack of particular color) stop you from making this dish.
Red or brown, eat your lentils, they're so good for you!
Spoken like a true mom!
Printable Recipe Card
LENTIL STEW WITH LEMON AND SAUSAGE
- 1 pound Italian Sausage
- 4 tablespoons olive oil
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- pinch of cayenne pepper
- 2 quarts of chicken stock
- 2 cups lentils of any color
- 2 large carrots peeled and diced
- 1 tablespoon lemon juice
- ⅓ cup chopped fresh parsley
- - In a large pot, heat the oil over high heat until hot and shimmering. Add the Italian Sausage and cook until you can crumble it and it's nice and brown.
- -Halfway through the cooking of your sausage, add the onions, garlic, and carrots. -Cook for approximately 10 minutes on medium heat.
- -Stir in the tomato paste, cumin, coriander, salt, pepper, and cayenne and sauté for 2 minutes longer.
- -Add the chicken stock, and the lentils.
- -Bring to a simmer and cook until the lentils are soft, about 30 minutes.
- -Right before serving, add the lemon juice and stir to combine all the flavors.
- -Ladle into bowls and garnish with fresh chopped parsley.
Please note that the * denotes the few changes I made to Melissa's original recipe.
Where Melissa's was once a soup, I made mine a bit thicker and stew-like.
If you would like to make yours more like a soup, you can add 2 cups of water at the time you add your chicken stock.
Melissa also suggested using an immersion blender or food processor to puree half the soup but I opted to keep the entire stew chunky and thick.
With the additional side of drop biscuits with cheddar and garlic, this was a meal that we truly all enjoyed, even my son who says he doesn't like lentils.
Everyone, even my son, just about licked our bowls clean, and I never once had to say, "Eat your lentils, they're good for you"!
They just did.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Until we eat again, I hope you have a delicious day!