Sausage Lentil Stew
  • 1 pound of smoked sausage (pork or turkey) - fully cooked, sliced: We prefer Canter Hill’s Smoked Pork Kielbasa
  • 4 carrots, sliced on bias
  • 1 large sweet onion, chopped
  • 3 celery ribs, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. canola oil (or vegetable)
  • 1 tsp. salt
  • ¼ tsp cumin
  • ¼ tsp cayenne pepper
  • 3 medium potatoes, peeled & diced (red, golden or white...NOT russet)
  • 6 cups vegetable (or chicken) stock (if unsalted add 1-2 additional tsp. salt to taste)
  • 1 cup dried lentils, rinsed
  • 1 can (28oz) diced tomatoes, with juice
  • 3-4 cups (not packed) roughly chopped kale (this is about ⅔– 1 bunch of kale)
  1. In a Dutch oven, cook the kielbasa, carrots, celery, onion, garlic, and salt in oil over medium heat until carrots are almost tender, about 10 minutes. (Add cumin & cayenne after about 5 minutes, once veggies start to release liquid.)
  2. Stir in the stock and lentils; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  3. Stir in the potatoes, cover and simmer another 15 minutes, or until potatoes are tender.
  4. Add tomatoes and kale and heat through.
Recipe by Wolff's Apple House at