Sausage Kale and Lentil Stew
So, this might be the yummiest recipe I have ever posted.
It starts with bacon. Then a ton of good for you veggies softened in the bacon fat.
Then add kale….
andouille sausage…(you can totally substitute a less spicy smoked kielbasa or sausage if you are making this for kids).
and French lentils…(from Target no less)
Add chicken broth and whole tomatoes and simmer it all for an hour.
Can I just explain how the flavors of the spicy smokey andouille sausage and the bacon drippings flavor the whole dish? Such a great combo of textures and flavors.
I adore lentils and kale and soup, so if you do too it is pretty hard not to love this dish. Oh, and don’t forget the shredded asiago cheese and bacon crumbles on top – the totally make this dish.
This is the exact kind of thing a crave when I go into a sandwich shop in cold weather and having it in my house (while I am still in my sweats) makes me feel like a lucky, lucky girl.
So consider yourself armed for the cold weather months ahead. Happy Eating! Katie
Sausage, Kale and Lentil Stew (printer version here):
3 slices thick-cut bacon, diced (about 4 ounces)
1 large yellow onion, diced (about 1½ cups)
3 large carrots, diced (about 1¼ cups)
3 celery stalks, diced (about 1 cup)
2 bay leaves
8 ounces French lentils
1 pound andouille sausage, cut into ¼-inch-thick diagonal slices (or other sausage)
2 cups fresh kale, coarsely chopped
1 (28-ounce) can whole tomatoes with juice
6 cups low-sodium chicken broth
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Asiago or Parmesan cheese, grated
In a large heavy pot, cook the bacon over medium heat until fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon pieces and drain on paper towels. Reserve for garnishing.
Add the onion, carrots, celery, and bay leaves to the bacon fat. Turn the heat to medium-low and cook the vegetables, stirring frequently until very tender, about 15 minutes.
Stir in the lentils, sausage, and kale. Add the tomatoes, crushing the tomatoes with your fingers as you add them to the pot. Add the chicken stock, salt, and pepper. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 1 hour, covered, until lentils are tender. Stir and add more salt and pepper to taste, as desired.
Ladle into bowls and top with the reserved bacon bits and some grated cheese. Serve immediately. (Recipe from Katie Lee’s The Comfort Table)
Yield: 6 to 8 servings
