Monday, March 7, 2011

Lentil Stew with Sausage

I got this recipe from from Safeway Brand Lentils package and it says: "Our tasters gave four-stars to this nutritious and easy to prepare entree. Smokey sausage, lots of spices and fresh greens give it wonderful flavor". This was this first time that I tried cooking lentils. I have heard its benefits and it is indeed very nutritious. So I tried cooking it and I have loved it! The taste is similar to Monggo, filipinos love it. I pre-soaked it which is not really necessary but I like it to get rid of the bitter taste. I guess, the nutritional value has lessen too. Anyways, I am posting the recipe as written on the package- just make adjustments for your own preferences. As for me, I didn't use dried sage, thyme and salt. Also, I only used 4 cups of tap water instead of chicken broth and used 1 and a half chicken bouillon cube. For the greens, since I don't have spinach or kale, I used malunggay leaves or horse radish leaves. Turned out good!

1 tablespoon olive oil
2 onions, chopped (about 2 cups)
3 garlic cloves, minced
4 carrots, coarsely chopped
1 lb smoked beef sausage, sliced
1 lb lentils, rinsed and drained
4 cups chicken broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 teaspoon salt (to taste)
1 lb fresh kale, stems trimmed, leaves choppped (about 8 cups, Could use spinach)

1 In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
2 Saute onions, garlic and carrots until soft, about 10 minutes.
3 Add sausage, lentils, broth, sage, thyme, pepper and salt.
4 Bring to a boil.
5 Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
6 Stir in kale or spinach.
7 Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
8 Ladle soup into soup bowls.

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