Oct 18, 2009

DFO: A Hearty Stew

Right about now you’re probably asking yourself “What is that brown mess and why on earth would anyone eat it?” Well, fear not gentle reader, for that is a bowl of lentil and sausage stew and it may just become your new favorite weeknight supper.

Full disclosure: I actually saw this recipe somewhere recently and thought it looked delicious. I picked up the ingredients on my last trip to the store and then I settled in and waited for the cold weather to roll in. Because this just sounded like hearty, comforting bowl food. And then I lost the recipe. I cannot, for the life of me, remember where I saw it! I’ve re-created it from memory but if it rings any bells for you, would you let me know where you saw it before?? That would be so great – ‘cause I’m feeling pretty silly right now.

Dinner For One: Lentil and Sausage Stew

What you need:
Olive oil
2-3 ounces smoked turkey sausage, sliced thinly
2 cloves garlic, minced
8oz. package baby portabello mushrooms, cleaned and sliced
14oz. can chicken broth
1 cup brown lentils
2 big handfuls baby spinach
Salt & pepper to taste

How you make it:
Heat a swirl of olive oil in a large pot over medium-high heat. Add sausage and cook, turning occasionally until browned. Remove sausage with a slotted spoon and set aside.

Turkey sausage won’t render much, if any, fat so add another swirl of olive oil to the pot and turn the heat down to medium. Add garlic and mushrooms and cook, stirring constantly for about a minute. Add a splash of chicken broth and stir to loosen any browned bits from the bottom of the pot.

Add lentils to pot and pour in the rest of the chicken broth. Add water until lentils are covered, put top on pot and let cook, over medium heat, until lentils are tender. Keep an eye on them, and add more water if they start to dry out.

When lentils are soft, add spinach and sausage and stir until spinach wilts and sausage is heated through. Season with salt and pepper and serve warm.

This would be great with some good feta or queso blanco crumbled on top but it’s delicious on its own too. You don’t really need the sausage – the mushrooms are tender and meaty, so feel free to leave it out if you’re so inclined. I might not serve it to company because it is so very brown… but make a pot for yourself on a chilly night, settle in on the couch with a big bowl and a glass of wine and see how happy it makes you. Go ahead, try it – you can thank me later.


Michelle said...

WOW! Just WOW! I made this stew last weekend and I was amazed! Thank you for sharing it. This recipe is a keeper. I left out the mushrooms because I realized I didn't have any on hand at the last minute, but it still turned out fabulous. I brown-bagged some to work and shared a bit with a coworker who went bonzo over it and asked for the recipe. I will definitely make this again!

The Single Gal said...

Hi Michelle!

I'm so glad you tried it & even happier that you liked it as much as I did -

Thanks for reading!