This is my favorite lentil stew, period. I don’t even bother to try other lentil stew recipes anymore because they all pale in comparison, in my opinion.
I’m not even sure where I got this recipe- I think it was on a morning show long ago when I used to watch morning shows. If there is a “secret” ingredient, it might be tarragon – an unusual spice for a stew, but oh, so good here.
I also love that this recipe only costs around $4.00 for eight hearty servings! I bought the sausage marked down to $1.99, used my own frozen chicken broth, and the tomatoes from my pantry (purchased on sale of course), and we all know lentils are a great “deal” anytime (nobody’s ever gonna break the bank on beans .
Rinse the lentils, picking over. (Whatever this means. Every recipe says to do this, yet I’ve cooked with lentils for years and never found anything – what exactly are we looking for?) Then add these to the pot.
Bring to a boil, then simmer for 30 minutes.
After 30 minutes, add the stewed (yes, stewed – it’s the only place I use them and they really do add more flavor) tomatoes and spices. Before I add the tomatoes, I put them in another container so I can cut them up into smaller pieces.
Stir together and bring back to a boil, then let simmer for 45-50 minutes.
After which is has melded into a lovely color with aromas that are heavenly.
Mmm…serve it with some crusty bread and a salad for a perfect winter’s night meal. It makes enough for a couple days of leftover lunches – I seriously make it so I can have it for lunches – it gets better as the flavors mingle. It also freezes beautifully.
Umm – do you get the idea that I like this stew?
- 1 T. olive oil
- 1 lb. Italian sausage (mild or hot)
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 6 c. chicken broth
- 1-1/2 c. water
- 1 lb. (2-1/4 c.) dry lentils, rinsed
- 3 cans (14-15oz) stewed tomatoes
- 1/2 t. EACH: oregano, tarragon, black pepper, and sugar
- 1/4 t. hot sauce (omit if using hot sausage)
- Heat oil in a large stockpot. Add the sausage and cook until brown. Add onions and garlic; cook 5 minutes. Add broth, water, and lentils.
- Bring to a boil; reduce heat and simmer, covered, 30 minutes.
- Stir in tomatoes and spices.
- Bring back to a boil; reduce heat and simmer, covered, until lentils are tender, 45-50 minutes.
Makes 8 large servings