I had a long day yesterday.
Work was stressful, my mind is still in overdrive about my impending transition and I didn’t get home in time to go to one of my favorite classes at the gym.
I was just in the mood to stuff my face and veg out on the couch.
Enter this dinner.
This stew is extremely tasty and comes together pretty quick considering the “simmered all day” taste it has. Plus, if you’re going to stuff your face, you feel better when it’s with lentils and veggies.
Because I ended up cuddling on the couch with Andy watching How I Met Your Mother episodes all night, I didn’t publish this post last night as planned. It was really nice to have a long snuggle session though :)
This is another Budget Bytes recipe, so be sure to check out that blog when you have time. Don’t go hungry though…you’ll regret it. Trust me.
Lentil Sausage Stew
adapted from Budget Bytes
- 1 lb Italian sausage (I use hot Italian turkey sausage)
- 1 medium onion, chopped
- 4 medium carrots, chopped
- 5 celery stalks, chopped
- 4 cloves garlic
- 2 cups brown lentils, dry
- 6 cups vegetable or chicken stock (I used chicken stock)
- ½ teaspoon cayenne pepper (optional or to taste)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 10oz frozen spinach (I get chopped frozen spinach)
- Cook the sausage in a large pot over medium heat. Slice each sausage link from top to bottom along one side and remove the casing before adding it to the pot. This will allow you to break up all the sausage while it cooks rather than having slices throughout the stew.
- While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots and celery; dice the onion and mince the garlic. Once the sausage is cooked, add the vegetables and continue to cook until the onions are soft and transparent (about 5 min).
- Measure out the lentils and pick through them to make sure there are no stones. Add them to the pot along with the stock cayenne, cumin, parika and oregano.
- Bring the pot up to a simmer, place a lid on top, reduce the heat to low and let simmer for 30 minutes or until the lentils are soft. Add more water if it gets too dry. (taste it to see if lentils are soft, you can also adjust the seasoning to your preference at this point)
- Stir in the frozen spinach and cook for about 15 minutes more. Serve with a thick slice of crusty bread!
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