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Vegetable Stew with Lentils and Sausage

It was cold and rainy in New Jersey, so I decided to make soup again. Food Sharing Network is pleased to share our recipe for Vegetable Stew with Lentils and Sausage.

Vegetable Stew with Lentils and Sausage

Vegetable Stew with Lentils and SausageThe Basics:

  • 4 to 6 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 lb Italian sausage (hot or sweet), sliced into ½ inch pieces
  • ½ lb lentils, picked over and rinsed
  • 2 tablespoons barley*, picked over and rinsed
  • 2 cups cold water
  • 8 cups chicken broth
  • 8 basil leaves
  • 4 scallions, sliced
  • 1 medium purple top turnip, peeled and cut into bite-size pieces
  • ¼ teaspoon dried oregano
  • 2 bay leaves
  • 3 cups escarole, cleaned of all sand and cut or ripped into large pieces
  • 1 small yellow squash, sliced
  • 1 cup broken spaghetti, or similar pasta

Begin by washing and preparing vegetables.

Cook the sausage pieces at 400 degrees for about 20 minutes, rendering all fat.

At the same time, sauté chopped garlic in oil just until it begins to brown. Use a large pot.

Add water, broth, lentils and barley and bring to a boil. Reduce to lively simmer and cook covered for 15 minutes.

Add the sausage, drained of all grease, and the rest of the ingredients, except for pasta.

Return to boil and simmer covered for about an hour until lentils and sausage are tender.

Add pasta and cook just until done. Let sit covered for 5 minutes before serving.

Best the first day. Leftovers can be a bit thick and soggy.

*Barley supplies richness and is also a thickener, but it can be omitted. Substitute cooked rice for pasta and eliminate barley, and it becomes possible to make the soup gluten-free.

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