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–+ servings
A small white bowl filled with Lentil Stew with Lemon and Sausage along with carrots.
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5 from 1 vote

LENTIL STEW WITH LEMON AND SAUSAGE

This is a delicious and hearty stew with a wonderful roundness of flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: main course stew, Sausage main course
Cuisine: French Inspired
Servings: 8 servings
Calories: 555kcal
Author: Renee Goerger

Ingredients

  • 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

Instructions

  • - 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.

Notes

Leftovers may be frozen in an airtight container for up to 4 months.
Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 555kcal | Carbohydrates: 47g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 50mg | Sodium: 809mg | Potassium: 1078mg | Fiber: 16g | Sugar: 10g | Vitamin A: 3313IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 6mg