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 skilletover 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.