Lentil and Sausage Stew

1 pound housemade DFC Pork Mild Italian Sausage

1 tablespoon olive oil

1 small yellow or red onion, chopped

1 carrot, chopped

4-5 stalks celery, chopped

1 medium gold potato, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon dried Italian herbs blend

1 cup French green lentils

1 bay leaf

1 quart veggie or chicken broth

2 tablespoons fresh lemon juice

1 bunch kale, destemmed and chopped

1/4 cup Italian parsley, minced

fresh bread for serving

Remove sausage casings, placing sausage pieces in a large pot with deep sides. Heat over medium until browned, using your spoon to break up the pieces, about 7 minutes. Remove from pot and set aside.

Add olive oil to the pot. Once hot, add onions, carrot, and celery and cook until softened, about 7 minutes, stirring occasionally. Add potatoes and cook 5 minutes more. Add garlic, salt, pepper, and herbs and stir. Then add the lentils, bay leaf, and chicken broth. Bring to a boil, reduce heat to maintain a simmer, cover, and cook until the lentils are soft, about 25 minutes.

Remove lid and add lemon juice, reserved sausage and kale pieces. Cook until the kale has softened, about 5 minutes. Turn off the heat and finish by removing the bay leaf and stirring in the parsley.

Serve hot with fresh bakery bread if that’s your thing. Makes great leftovers!


Yield: 6 servings