Lentil and Lamb Sausage Stew

it’s been 30-35F degrees outside as i walk out to my car these past few mornings. THIRTY.

IN TEXAS.

so i told my self as i shivered miserably in my car, inching my way through traffic, that im gonna get me some SOUP, damnit!

PS this is a great prep ahead of time meal.

INGREDIENTS

  • 1/2 lb (about 4 or 5 links) of lamb sausage
  • olive oil
  • 1-2 cans of chicken and or beef stock
  • 1/2 cup white wine*
  • 1 large carrot, diced
  • 1-2 stalks of celery, diced
  • 1 medium yellow onion, diced
  • 3-4 cloves of glaric, halved
  • 2 bay leaves
  • 2 tsp white pepper
  • 1-2 tsp nutmeg
  • dash of turmeric (optional)
  • 1-1.5 cups of lentils **

*optional. i probably would’ve used a strong red if i had it on hand. just needed a bit of acidity to cut the heaviness of the lamb. also i didn’t bother deglazing with the wine although i’m not sure how much of a difference this would make… i figured by the time the stew was done the wine would pretty much be cooked out..

** i used mostly french green lentils for their unique flavor and the fact that they hold their shape well. i also mixed in half a cup of red lentils at the same time to thicken the soup since they tend to cook quickly and get mushy.

INSTRUCTIONS

  1. heat a tbs or so olive oil in a medium sized dutch oven (i used my spankin new 5 qt canary yellow le creuset)
  2. fry sausage links on each side, evenly, on med/high heat.
  3. remove from heat, cut into 1′ thick coins, and set aside
  4. in residual grease (mmm, grease), saute celery and carrots. 3 min
  5. add onions and stir until softened a bit. 3 min.
  6. deglaze pot with 1/4 cup broth, scraping up all the browned goodness.
  7. stir in tomatos.
  8. add more broth until veggies are all submerged. reduce to a simmer.
  9. add garlic and cooked sausage.
  10. cover and simmer on low
  11. about 30 min before serving time, add washed and soaked lentils to pot.
  12. keep on medium heat until lentil are cooked (~30min)
  13. serve with crusty bread

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