This Lentil Stew with Chicken Sausage recipe is perfect during the cold season! Serve it over mashed potatoes, and you've got great comfort food.
Lentil Stew with Chicken Sausage - A Twist on Traditional Comfort Food
Unlike a beef stew, this lentil stew recipe has a bit of sweetness and a hint of tart, which works really well with the chicken sausage.
And then there are the lentils, I love them. Lentils are super budget-friendly and rich in nutrients. Lentils contain (relatively) high amounts of protein as well as fiber and vitamin B.
This is a tasty, healthy, and filling recipe, and the leftovers keep great overnight. And except for the chicken sausage, all of the ingredients are things you'll likely find in your kitchen.
Ingredients
LENTILS - A high-protein legume that is rich in fiber and nutrients like iron, folate, and magnesium.
CHICKEN SAUSAGE - A flavorful and lower-fat alternative to pork sausage, made with ground chicken and spices.
CHICKEN SAUSAGE - A savory liquid made by simmering chicken bones, vegetables, and herbs, often used as a base for soups and stews.
OLIVE OIL - Used to sauté garlic and onions.
ONION - A versatile and aromatic vegetable that is used for flavor and texture.
GARLIC - A pungent and flavorful herb that adds a bit of a kick.
CELERY - Add crunch and is mild in flavor and thus perfect for our stew.
CARROTS - Baby carrots are great because they cook fast and taste sweet and delicious, balancing the heartier flavors.
MUSTARD - For this recipe, I prefer Dijon mustard because it's both tangy and smooth and adds just the right amount of earthy flavors.
VINEGAR - Red wine vinegar is a tart and fruity vinegar that adds acidity and brightness to this lentil stew.
MAPLE SYRUP - A natural sweetener adds a subtle bit of sweetness and balances the acidity.
How to make a Chicken Sausage and Lentil Stew?
- Cook the lentils according to the package instructions.
- Brown the sausage in a large skillet over medium heat.
- Sauté the onions, garlic, and celery until tender.
- Add baby carrots, dijon mustard, vinegar, chicken stock, and maple syrup. Simmer for about 20 minutes or until the carrots are soft.
- Next, add the browned sausage and cooked lentils to the mix and cook for another minute. Serve and enjoy.
More simple Recipes
- Pesto Zoodles with Baked Cod
- Butternut Squash Mac & Cheese
- Pear and Mascarpone Pasta (made with brown rice spaghetti)
- Red Lentil Pasta Salad
Lentil Stew with Chicken Sausage
Ingredients
Preparing the Lentils
- 1 cup Lentils
- 3½ cups chicken stock divided
Preparing the Stew
- 12 ounces chicken sausage
- 2 tablespoons olive oil
Vegetables
- 4 stalks celery chopped
- 1 medium onion chopped
- 2 cloves garlic mince
- 1 cup baby carrots slice in half
Dressing
- 1 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons maple syrup
- 1 teaspoon parsley
- 1 teaspoon salt
Instructions
Cooking the Lentils
- Rinse and drain the lentils. Bring 3 cups of chicken broth to a boil. Add the lentils. Reduce heat to a simmer and cook for 35 minutes.
Preparing the Ingredients
- Chop the onion, garlic, celery, and parsley. Slice the baby carrots in half.
Preparing the Stew
- Cut the chicken sausage into ¼ inch pieces and brown in a large skillet over medium heat for about 10 minutes. Remove sausage from the skillet. Set aside.
- Add olive oil to the skillet. Once hot, add onion, garlic, and celery. Sauté until mixture is translucent and tender, about 8 minutes. Add baby carrots.
- Add mustard, ½ cup chicken stock, vinegar, maple syrup, and salt. Simmer over medium-low heat for 20 minutes or until carrots are soft.
- Combine the browned chicken sausage and cooked lentils with the vegetables and cook for one minute. Serve and enjoy.
James
Wow, this recipe looks so tasty and yummy! Love the idea of chicken sausage. I am for sure going to try this.
Maike
Thank you! I hope you'll enjoy it. Let me know if you have any questions.