Wednesday, July 29, 2015

Lentil Stew with Roasted Garlic Chicken Sausage

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This is probably one of the last times I'll ever post before I'm a married woman. If I stick on the trend I've been on, it really could be the last time I post before I'm married. I haven't had time to even browse through Pinterest in all this wedding planning chaos, much less sit down to write a post. In fact, this stew you're looking at is the only thing I have photographed since I got back from Germany in the end of May. The reason I know that is because my pastor made me this awesome new wooden board thingy to use for my photos which he gave me right when I got back, and this is the first time I used it.

Anyway, about these lentils. A lady at my church made them for our Lent soup supper months ago, and I couldn't get them out of my head. Finally I asked her for the recipe and immediately made it as soon as she gave it to me. I made a few modifications, like adding this sausage I got at Sam's Club. They come in some other flavors too I think which I'm sure are also awesome. But, if you feel like missing out, you can just be a vegetarian and not add the sausage and still have a hearty, proteinous meal. Whatever you do though, don't leave out the swiss cheese. I'm serious.

    • Lentil Stew with Roasted Garlic Chicken Sausage  

    • 1/4 cup olive oil
    • Half of a package (1 1/2 pounds) of Mozzarella and Roasted Garlic Chicken Sausage from Sam's Club
    • 2 large yellow onions, chopped
    • 1 large carrot, chopped
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried marjoram
    • 3 cups vegetable or chicken stock
    • 1 cup rinsed Brown Lentils
    • 1/4 cup chopped fresh parsley
    • 1 pound can diced tomatoes
    • 1/4 cup cream sherry
    • 2/3 cup grated swiss cheese

    • Slice the sausages into bite sized pieces. Saute the onion and carrot in the oil for about 5 minutes or until tender. Add the sausage and cook until it begins to brown. Add the thyme and marjoram. 
    • Add the stock, lentils, salt, parsley, and tomatoes and continue cooking for about 45 minutes or until the lentils are tender. 
    • Before serving, add the sherry. Serve with swiss cheese. 

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