Lentil Stew with Sausage
Ingredients:
1/3 lb bacon, cut into 1/4” strips
1 large white onion, chopped
2-3 large carrots, diced
2-3 large ribs celery, diced
1 t. ground cumin
2 cloves garlic, minced
1 lb brown dry lentils, rinsed
3 cups water + 3 cups chicken broth
1/2 t. dry thyme
1 bay leaf
1/2 lb Italian sausage of choice
1 t. sherry or cider vinegar
1/4 cup chopped fresh parsley, with a little extra for garnish
Method
- Heat a large, thick-bottomed pot. Add bacon and cook until much of the fat has rendered out and the bacon is browned and cooked through. Use a slotted spoon to remove bacon from pan to a dish, set aside. all but 2 Tbsp of bacon fat.
- Add carrots, onions, celery, and cumin to bacon fat, cooking until softened, about 5-7 minutes. Add garlic.
- Add back in the cooked bacon, the rinsed lentils, stock, water, thyme, bay leaf. At this point add a teaspoon of salt and pepper. pepper. Bring to a boil and reduce the heat to a simmer. Cook partially covered until lentils are tender, about 40 minutes.
- While the lentils are cooking, heat a frying pan on medium heat. Add the Italian sausage. Gently cook, browning on all sides, until just cooked through. Remove from pan, let cool enough to handle.
- Add sherry vinegar and parsley to stew. Add salt and freshly ground black pepper to taste.