This stew is delicious! It’s smoky, hearty and flavorful and it has just the right amount of heat. Plus, this recipe is packed with plant-based proteins and fresh produce. Try it with smoked sausage from Canter Hill!
Sausage Lentil Stew
Author: Ashley Wolff
- 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)
- 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.)
- Stir in the stock and lentils; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
- Stir in the potatoes, cover and simmer another 15 minutes, or until potatoes are tender.
- Add tomatoes and kale and heat through.