Entrée: United States – Spicy Sausage and Lentil Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 lb (450 g) spicy lamb sausage, sliced (assumed raw sausage) (estimated edible portion: 450 g)
1 cup (200 g) dry lentils, rinsed
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 can (14.5 oz / 411 g) diced tomatoes
4 cups (960 ml) chicken broth (selected from the listed options)
1 tsp cumin (estimated edible portion: 2 g)
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp (30 ml) olive oil
Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced lamb sausage and cook, turning as needed, until browned and cooked through. Remove the sausage from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the cumin and smoked paprika. Add the rinsed lentils, diced tomatoes, and chicken broth. Bring the mixture to a boil.
4. Reduce the heat, cover the pot, and simmer for about 30 minutes, or until the lentils are tender.
5. Return the cooked sausage to the pot. Season with salt and pepper to taste, then simmer uncovered for 5 minutes.
6. Serve hot, garnished with chopped fresh parsley.