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Sausage & Kale Lentil Stew Recipe
Sausage & Kale Lentil Stew Recipe photo by Taste of Home

Sausage & Kale Lentil Stew Recipe

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I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 1 pound bulk pork sausage
  • 10 baby carrots, chopped (about 3/4 cup)
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 4 plum tomatoes, halved
  • 3/4 cup roasted sweet red peppers
  • 1 cup dried lentils, rinsed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups coarsely chopped fresh kale

Directions

  1. In a Dutch oven, cook sausage, carrots and onion over medium-high heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Stir in garlic; cook 2 minutes longer. Drain.
  2. Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
  3. Stir in kale; cook 10-15 minutes longer or until lentils and kale are tender. Remove bay leaf.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings (2 quarts).
Originally published as Sausage & Kale Lentil Stew in Simple & Delicious August/September 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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