Country-style Lentil and Sausage Stew
8,4 / 10
ready in 1 hr 25 min.
- 6 slices thick-cut Bacon (chopped)
- 1 large onion (peeled and chopped)
- 2 large carrots (peeled and diced)
- 2 ribs Celery (rinsed and diced)
- 1 tsp ground Cumin
- 2 cloves garlic cloves (minced)
- 2 ⅔ cups dried, brown Lentils (or green lentils)
- 3 cups water
- 3 cups chicken stock
- ½ tsp dry thyme
- 1 bay leaf
- freshly ground Black pepper (to taste)
- 8 ozs sweet Italian sausage (mild, sweet, or hot)
- 1 tsp apple cider vinegar
- ¼ cup chopped, fresh parsley (plus extra for garnish)
Cook the bacon in a large heavy-bottomed pot set over medium heat until much of the fat has been rendered and the bacon is browned and cooked through, about 9 to 10 minutes. Use a slotted spoon to remove bacon from pan to a paper towel lined plate to drain; set aside. Remove all but 2 tablespoons of bacon fat.
Heat the remaining fat on medium high and add the onions, carrots, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add cooked bacon, the rinsed lentils, stock, water, thyme, and bay leaf. Season with a teaspoon of salt and some pepper. Bring to a boil and reduce the heat to a gentle simmer. Cook partially covered until lentils are tender, about 45 minutes.
While the lentils are cooking, heat a frying pan over medium heat. Add the Italian sausage links. Gently cook, browning on all sides, until just cooked through. Remove from pan, cool slightly. Cut into pieces diagonally and add to stew for the last 10 to 15 minutes of cooking.
Add vinegar and parsley to stew. Season with salt and freshly ground black pepper to taste.