Sausage & Lentil Stew

Sausage and lentil stew is an easy to make hearty and rich stew that is high in fiber and rich in flavor. This has become one of my family’s favorite meals especially on a cold winter night. Serve it with a crusty loaf of Italian bread and you have a complete meal. This stew also freezes well so you can just take it out of the freezer, heat and serve.

Makes 12 servings (serving size: 1 ½ cups)

1 lb Sweet Italian Sausage*

½ C Dry White Wine

2 Medium Leeks (washed & sliced)

4 Cloves Garlic (minced)

1 ½ C Dried lentils

1 28oz Can Crushed Tomatoes

1 28oz Can Diced Tomatoes

42 oz Low Sodium Chicken Broth

2 tsp Dried Thyme

1 tsp Sugar

½ tsp Hot Sauce (~2-3 dashes)

Optional: top with grated Parmesan Cheese

Cut the Italian sausage into ½ inch pieces. Sauté in a dry Dutch oven or large heavy bottom pot over medium high heat until golden brown on each side.

While the sausage is cooking cut the leeks in half lengthwise then cut them into ½ inch slices. Wash thoroughly.

Add the white wine to the pot with the sausage and scrape up all the browned bits on the bottom, then add the leeks. Reduce heat to medium and cook leaks for 5 minutes. Add the garlic and cook for 30 seconds.

Check the lentils for rocks and then rinse under cold rater. Add the lentils and chicken broth. Bring to a low boil then lower the heat to medium low and simmer for 30 minutes stirring occasionally. Add the remaining ingredients, bring to a low boil. Cook an additional 15 minutes or until the lentils are cooked. Serve with a crusty loaf of Italian bread and top with grated parmesan cheese.

* Pronto Substitute

Italian Sausage – If you would like to make this a healthier meal you can substitute either Sweet Italian Turkey Sausage or Turkey Smoked Sausage.

To print a copy of this recipe go to Sausage & Lentil Soup.