Photo from EveryDay With Rachael Ray
I made this a couple of nights ago and it was a huge hit! I’m guessing it would be even better for leftovers, but we ate it all, so who knows. You have got to try this one! If you don’t like lentils, orzo would be a great replacement.
- 2 tbsp. extra virgin olive oil
- 1 lb. sweet italian sausage, casings removed, crumbled
- 1 onion, chopped (about 1 1/4 cups)
- 1 large carrot, chopped (about 1 cup)
- 3 cloves garlic, finely chopped
- 1 tbsp. chopped fresh rosemary
- 8 oz. brown lentils, rinsed
- 4 cups reduced-sodium chicken broth
- 1 head (3/4 lb.) escarole (I used 1/2 bunch of KALE because my hubby is not that into leafy greens), coarsely chopped
- Parmesean cheese
- In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.
- Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.
- Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Sprinkle with Parmesean cheese.
If you have leftovers:
Freeze the cooled stew in a freezer container for up to 1 month.
Thaw the stew enough to release it from the freezer container, then place it in a saucepan with 2 tbsp. water.
Reheat: Cover and heat over low heat until the stew thaws completely, then increase the heat to get the stew bubbling-hot.
Here is the original recipe.