Friday, October 29, 2010
Italian Sausage & Red Pepper Lentil Stew
I am lovin' the lentils lately! Even more, I am loving the conversation that lentils trigger when my son and husband repeatedly ask if lentils are beans. I love saying, repeatedly, "No. Lentils are legumes." Say "legumes" with me....a fun word, huh?! The main reason that I am loving the legume called lentils is that not only are they fabulous tasting on the day I made them, but they are fabulous leftover. (And I typically prefer to not eat leftovers!) So, go for it. I think that you will be glad that you made them.
Italian Sausage and Roasted Red Pepper Lentil Stew
Serves 4, adapted from Eats Well With Others
1 lb. Italian sausage, casings removed
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, chopped
red pepper flakes, to taste
1 cup red wine
1 cup red lentils
2 cups chicken broth or water for gluten-free
1 (14 oz) can diced tomatoes
2 roasted red bell peppers, diced
1 bay leaf
1/2 tsp oregano
1 tbsp balsamic vinegar
salt and pepper, to taste
3 tbl. grated Parmesan cheese
parsley for garnish
Cook the sausage in a large pot, breaking into crumbles with a spatula as you go. Set aside.
Heat the oil in the same pot. Add the onion and carrots, and saute until tender, about 10 minutes.
Add the garlic and chili pepper flakes and cook until fragrant, about 30 seconds.
Add the red wine and deglaze the pan. Add the sausage, lentils, chicken broth, tomatoes, roasted red bell peppers, bay leaf, oregano, and balsamic vinegar. Bring to a boil.
Reduce the heat, cover and simmer until the lentils are cooked, about 20-30 minutes, stirring occasionally. Serve hot.