Sausage & Kale Lentil Stew Recipe

4.5 2 4
Sausage & Kale Lentil Stew Recipe
Sausage & Kale Lentil Stew Recipe photo by Taste of Home
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Sausage & Kale Lentil Stew Recipe

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4.5 2 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

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.
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.
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

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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

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thelouws User ID: 1336762 258162
Reviewed Dec. 15, 2016

"A real winner! I'm glad I doubled it because we all loved it!"

MY REVIEW
rksjmk User ID: 5742895 241088
Reviewed Jan. 5, 2016

"Made this stew last night for the first and not the last time! My whole family loved it! I did not have vegetable broth on hand so made beef broth with Better than Bouillon reduced sodium beef base. I also added more roasted peppers because we like them so much. Great recipe and really healthy!"

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