Easy Italian Lentil and Sausage Stew
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Resting Time
30 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
476 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Easy Italian Lentil and Sausage Stew
Description
The stew begins with soaking lentils briefly, which helps to tenderize them. Italian sausages are browned in olive oil, imparting flavor and fat into the base. Chopped carrot, celery, onion, and garlic add depth and sweetness when cooked until translucent. Lentils are added and briefly cooked before deglazing with white wine, which reduces and enhances the stew's complexity. Tomato puree and vegetable broth create a thick sauce, enriched with oregano, basil, and optional hot pepper flakes for a gentle heat. The stew is simmered covered, stirring occasionally, until the lentils are soft and the stew thickens to a rich consistency. Additional broth can be added to adjust thickness or if lentils need more cooking. This stew works well served with crusty bread or polenta.
Ingredients
- 2 tablespoons olive oil
- 4-5 Italian sausage approximately one pound
- 1 large carrot chopped
- 1 celery stalk chopped
- 1/2 onion or 1 shallot chopped, chopped
- 1 clove garlic chopped
- 1 1/4 cups lentils 250 grams
- 1/4 cup white wine (60 grams)
- 3/4 cup tomato puree 170 grams, aka passata
- 2 cups vegetable broth 500 grams
- 1 teaspoon oregano
- 1 teaspoon basil
- hot pepper flakes dash or 2 if desired
Instructions
- In a medium bowl add lentils and cover with water, let sit for 30 minutes, drain and rinse with water.
- In a medium - large pot on medium low heat add the olive oil and the Italian sausages (prick the sausages with a fork), cook and brown on both sides, then stir in the chopped carrot, celery, onion and garlic, cook until onions are transparent (about 2 minutes) then add the lentils, stir to combine and cook for 1 minute, raise the heat to medium high and add the white wine continue to cook until wine has evaporated (about 2 minutes).
- Add the tomato puree, vegetable broth, and spices, stir to combine, cover and bring to a boil on medium high heat, then lower to medium low, leave half covered, stirring occasionally and cook for approximately 45 minutes, or until lentils are tender and liquid has thickened. If you prefer a thinner soup then you can add more broth or water. Enjoy!
Notes
- If the stew thickens too much before lentils are tender, add more broth and continue cooking.
- Stir frequently during cooking to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 885mg | 37% |
| Potassium | 790mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 2385IU | 48% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 56mg | 6% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
