Description
A hearty and flavorful stew made with hot turkey Italian sausage and lentils.
Ingredients
Scale
- 19 oz. package hot turkey Italian sausage
- 2 cups dried lentils
- 1 piece celery, cut in 3 inch pieces
- 1 whole carrot, cut in 3 inch pieces
- 1 small onion, cut in half
- 1 generous tablespoon chicken flavor base (optional, see notes)
- 3 tablespoons olive oil (or more, depending on your pan)
- 30 fresh sage leaves (more or less, depending on what you have)
- 4 large garlic cloves
Instructions
- Put lentils, celery, carrot, onion, and chicken flavor base (if using) in a large pot, cover with water and start to simmer.
- Let lentils cook until they are quite tender, about 45 minutes depending on freshness.
- While lentils are cooking, brown sausage well in 1 tablespoon of olive oil in a large frying pan.
- Let sausages cool enough to handle, and cut in diagonal slices about 1 inch thick.
- Put back in pan and brown cut sides of sausage very well, about 20 minutes.
- When lentils are tender, drain well and remove carrot, celery, and onion and discard.
- Put 2 tablespoons of olive oil in the frying pan that sausages were browned in, add garlic and sauté until barely starting to color, then remove garlic and discard.
- Add sage leaves to hot oil and cook just until crisp, not more than a minute or two.
- Remove sage and chop with knife.
- Add cooked lentils and sausages with half the sage back to the pan, and sauté for 3-5 minutes in seasoned olive oil.
- Remove to serving platter, sprinkle over the rest of fried sage and serve hot.
Notes
- For chicken flavor base, adjust to taste and consider omitting if not desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg