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Easy Italian Lentil and Sausage Stew

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Easy Italian Lentil and Sausage Stew

This Easy Italian Lentil and Sausage Stew by Rosemary Molloy is a hearty, healthy fall dish that’s brimming with flavor. Packed with Italian sausage, tender lentils, fresh veggies, and aromatic spices, it’s a soul-warming soup/stew hybrid perfect for cozy dinners. Ready in about 1 hour and 5 minutes, it serves 6 with roughly 476 calories per serving. Its Italian flair makes it a great addition to your comfort food lineup alongside dishes like Queso Chicken Enchiladas or Stuffed Crust Pizza.

Quick Summary: Brown Italian sausages, sauté veggies, simmer with lentils, white wine, tomato puree, broth, and spices for a rich, thick stew. Soak lentils for easier cooking and adjust broth for desired consistency. Prep: 20 min, Cook: 45 min, Rest: 30 min.

Ingredients (with notes for clarity)

  • 2 tbsp olive oil: For sautéing; extra-virgin adds depth.
  • 4–5 Italian sausages (about 1 lb): Mild or spicy; remove casings if preferred for crumbly texture.
  • 1 large carrot, chopped: Adds sweetness and color.
  • 1 celery stalk, chopped: For savory crunch.
  • ½ onion (or 1 shallot), chopped: Shallot is milder, onion is bolder.
  • 1 clove garlic, chopped: Fresh for punch; mince finely.
  • 1 ¼ cups (250g) lentils: Green or brown hold shape best; rinse well.
  • ¼ cup (60g) white wine: Dry (e.g., Pinot Grigio); sub with broth if avoiding alcohol.
  • ¾ cup (170g) tomato puree (passata): Smooth, not chunky; sub crushed tomatoes if needed.
  • 2 cups (500g) vegetable broth: Low-sodium to control salt; adjust for thinner stew.
  • 1 tsp oregano: Dried for intensity.
  • 1 tsp basil: Dried; fresh (2 tbsp chopped) works if added at end.
  • Dash or 2 of hot pepper flakes (optional): For a subtle kick; adjust to taste.

Instructions (streamlined with tips)

  1. Soak Lentils: In a medium bowl, cover lentils with water and soak for 30 minutes. Drain and rinse. (Tip: This softens lentils for faster, even cooking; skip if using pre-cooked or canned lentils, but reduce cook time.)
  2. Brown Sausages: In a medium-large pot over medium-low heat, heat olive oil. Prick sausages with a fork, add to pot, and cook until browned on both sides (5–7 minutes). Remove, slice (or crumble), and set aside. (Tip: Keep some fat in the pan for flavor.)
  3. Sauté Veggies: In the same pot, add carrot, celery, onion (or shallot), and garlic. Cook, stirring, until onions are translucent, about 2 minutes.
  4. Cook Lentils: Add soaked lentils, stir, and cook for 1 minute. Increase heat to medium-high, pour in white wine, and cook until evaporated, about 2 minutes.
  5. Simmer Stew: Add tomato puree, vegetable broth, oregano, basil, and pepper flakes (if using). Stir, cover, and bring to a boil. Reduce to medium-low, half-cover, and simmer for 45 minutes, stirring occasionally, until lentils are tender and stew thickens. (Tip: If too thick, add ½–1 cup more broth or water for soupier texture.)
  6. Adjust & Serve: Taste for seasoning; add salt if needed. Serve hot in bowls with crusty bread, a sprinkle of Parmesan, or fresh parsley. (Tip: Let rest 5 minutes for flavors to meld.)
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Pro Tips for Success

  • Lentil Choice: Green/brown lentils hold shape; red lentils break down for a creamier texture (reduce cook time to 30 min for red).
  • Flavor Boost: Add a Parmesan rind to the simmer for umami or a splash of balsamic at the end for depth.
  • Make-Ahead: Prep veggies and soak lentils in advance. Stew tastes better the next day; refrigerate up to 4 days.
  • Storage: Freeze in airtight containers for 3 months. Reheat on stovetop with extra broth to loosen.
  • Thinner Soup: Add 1–2 cups extra broth or water during cooking; adjust seasoning accordingly.

Dietary Options

  • Gluten-Free: Naturally GF; ensure broth and sausage are GF-certified.
  • Dairy-Free: Skip Parmesan garnish; recipe is already dairy-free.
  • Vegetarian/Vegan: Swap sausage for plant-based sausage or mushrooms; use veggie broth.
  • Lower Calorie: Use turkey sausage and reduce oil to 1 tbsp.
  • Allergy Note: Contains nightshades (tomato); check sausage for additives.

FAQs

  • Can I use canned lentils? Yes, use 2 cans (15 oz each), drained and rinsed. Reduce cook time to 20 minutes.
  • No white wine? Sub with broth, apple cider vinegar (1 tbsp), or lemon juice for acidity.
  • Too spicy? Skip pepper flakes or use mild sausage; balance with extra tomato puree.
  • Sides? Pair with crusty bread, a green salad, or your Taco Ranch Phyllo Bites for a starter. End with Banana Pudding Pound Cake for dessert.

This stew is a cozy, hearty addition to your comfort food repertoire, complementing the Tex-Mex and dessert dishes you’ve shared. Want a spicier version, a side dish to match, or a full fall menu plan? Let me know what’s simmering! 🥄🍂