The Practical Pantry

Sausage Lentil Stew

Lentil and Sausage Soup

Unlike other dried beans, lentils don’t require an overnight soaking before cooking. This makes them a good choice for warming up on a cold weeknight. Combine them with sausage and you’ll have a hearty meal that will satisfy even the hungriest family members.

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Sausage and Lentil Stew

2 teaspoons canola or vegetable oil

1 pound fully cooked turkey kielbasa, thinly sliced

2 medium carrots, chopped

2 celery ribs, sliced

1 medium onion, chopped

2 cloves garlic, minced

3 cups water

3 cups chicken broth

2 medium potatoes, diced

1 cup dry lentils, rinsed

1/2 teaspoon ground cumin

1 14- to 16-ounce can diced tomatoes with green chilies, undrained

Heat oil in a Dutch oven or large pot. Add kielbasa, carrots, celery, onion, and garlic; cook until vegetables are tender, about 5 minutes. Stir in water, broth, potatoes, lentils, and cumin; bring to a boil. Reduce heat; cover and simmer until potatoes and lentils are tender, about 40 minutes, stirring occasionally. Add tomatoes with green chilies; cook until heated through. Makes 8 servings.

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Top this soup with Parmesan cheese before serving if desired.

Lentil and Sausage Soup

1/2 pound sweet Italian sausage

1 large onion, chopped

1 celery rib, finely chopped

2 cloves garlic, minced

1 16-ounce package uncooked lentils, rinsed

1 medium carrot, chopped

7 cups water

3 cups chicken broth

1 28-ounce can diced tomatoes, undrained

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/2 teaspoon black pepper

Place sausage in a Dutch oven or large pot. Cook over medium-high heat until evenly brown. Add onion, celery, and garlic; sauté until tender, about 5 minutes. Stir in lentils, carrot, water, chicken broth, and tomatoes. Add oregano, thyme, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, about 45 minutes to 1 hour. Makes 10 servings.

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Pantry Pointers

You should always rinse lentils before using them. Whenever possible, spread them out on a light-colored plate before rinsing to check for small stones or other debris. After removing any debris, place the lentils in a strainer and rinse them under cool running water.

When stored in an airtight container in a cool, dry place, lentils will keep for up to a year. After that, their color could begin to fade and they could take longer to cook.

Once cooked, lentils can be stored in the refrigerator for three to four days.

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