Weren’t we just talking about ushering in the Spring with sorbet? Well don’t judge us for posting a stew recipe today. This stew may be hearty, but it doesn’t feel too heavy to eat right now. It’s full of vegetables, lentils and sausage. Actually, that is vegan tofu sausage as this is a stew that was created a few weeks ago when Chrystal was in the middle of her vegan challenge. There have been a few vegan recipes that have popped up on the site, and usually there will be a footnote for ways to make it with real meat, if you so choose. It’s those types of quick fixes and changes that make almost any dish adaptable no matter what your eating preference may be. If you’re open to whipping up one last stew while the weather is still up in the air, here’s one to add to your list.
One of the best things about this stew, in addition to its taste, is the fact that it freezes so well. Soups and stews are one of those things that are usually made in large quantities, and if you’re only cooking for one or two people, maybe you’d rather not eat the same meal for five days in a row. Eat it for a couple of days, and then pack it up for the freezer. You can even pour it into individual tupperware, so you’ll have a serving for lunch at work ready to go. Enjoy this stew with a bit of crusty baguette or ciabatta, and you have a nice meal for any occasion.
Lentil, Sausage and Kale Stew – Serves 8
2 links Italian sausage, thinly sliced (choose your favorite)*
1 tablespoon olive oil
1 large yellow onion, diced
4 medium carrots, diced
7 stalks celery, diced
3 cloves garlic, minced
1 cup lentils (choose your favorite)
14 ounces diced tomatoes
4-5 cups vegetable broth
1 bay leaf
1 large bunch kale, stems removed and leaves roughly torn
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon
1 tablespoon kosher salt
1. Cook the sausage in a pot according to the package directions. Set aside.
2. If the pot is dry, add the olive oil to the pot over medium high heat. Once hot, toss in the onions, carrots and celery. Cook until the vegetables begin to soften, and the onions start to turn translucent, approximately 5 minutes. Sprinkle the garlic over the vegetables and stir.
3. Add the lentils, tomatoes, vegetable broth and bay leaves to the mixture and incorporate well. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes or until the lentils have softened.
4. Add the cooked sausage and kale, then simmer another 5 minutes. Stir in the oregano, red pepper flakes, lemon juice and salt, and serve.
*The sausage used for this particular recipe was Tofurkey’s Italian Sausage with Sun Dried Tomatoes and Basil, which is why the version above is technically vegetarian and vegan friendly. If you’d like to omit the sausage altogether, of course, you can easily do that. Otherwise, your favorite sausage brand will do.
Click HERE for the printable recipe.