Description
This hearty warm lentil stew with sausages is the perfect comfort food! It’s easy to make and so satisfying. Serve with a crunchy baguette or some goat cheese toast.
Ingredients
Units
Scale
- 1 pound kielbasa (or garlic) sausage, cut into bite-size pieces
- 1 tablespoon extra virgin olive oil (plus more for serving)
- 2 cleaned and thinly sliced leeks (white and light green parts only)
- 2 minced garlic cloves
- 1/2 teaspoon sweet smoked paprika
- 4 medium carrots, diced
- 1 3/4 cup French green (du Puy) lentils or brown lentils
- 4 cups vegetable or chicken stock
- 2 teaspoons kosher salt
- Fresh Italian parsley
- Fresh thyme
- Fresh rosemary
- 1 dried bay leaf
- Fresh lemon juice
- Freshly ground black pepper
Instructions
- COOK THE SAUSAGE: Heat the olive oil in a large pot over medium-high heat. Then add the sausages and cook until they’re browned (about 8-10 minutes). Transfer them to a paper towel-lined plate and set it aside.
- COOK THE LEEKS AND GARLIC: Reduce the heat to medium and add the leeks to the pot. Cook until they are soft and starting to brown, stirring occasionally. Add the garlic and cook for 30 seconds. Be careful not to burn the garlic.
- ADD THE PAPRIKA: Next, add the paprika and cook for 30-60 seconds. You’ll be able to smell it (this is called blooming).
- STIR IN THE REMAINING INGREDIENTS: Add the carrots, lentils, stock, salt, 3 cups of water, 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and the bay leaf to the pan. Simmer, stirring occasionally, until the lentils are cooked, about 35 minutes. Remove the herbs.
- STIR IN THE SAUSAGE AND ADJUST THE SEASONING: Add the cooked sausage back to the pan and allow to simmer for two minutes. Adjust the seasonings, if needed. And add some fresh lemon juice to taste (a hint of lemon juice helps brighten and balance the dish).
- SERVE: Spoon the stew into individual bowls. Garnish with a drizzle of olive oil, some chopped parsley, and freshly ground pepper to taste. Serve with a crusty baguette or some goat cheese toast.
Notes
THIN OUT WITH STOCK: If your stew starts to get too thick, you can add more stock before serving. Just stir it into the pot and warm through. You might also need to adjust your seasonings.
MAKE AHEAD: This is a great dish to make ahead. You can cook it up to 3 days in advance. Just let it cool and then cover it and store it in the refrigerator until ready to eat. To serve, gently reheat it on the stove and then add the toppings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 7.9 g
- Sodium: 798 mg
- Fat: 6.9 g
- Carbohydrates: 53.9 g
- Fiber: 8.4 g
- Protein: 20.5 g
- Cholesterol: 11.3 mg