Lentil Stew with Sausage and Kale
This hearty, healthy stew checks all the boxes – lentils, kale, plenty of other good-for-you veggies, and grass-fed, organic sausage. The addition of smoked paprika complements the smokiness of the sausage. It’s a delicious way to finish up a chilly winter and welcome spring.
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 3 stalks celery, sliced
- 3 carrots, diced
- 1 bunch kale, leaves separated from stems and both chopped
- 1 package Panorama Organic Grass-fed Smoked Sausage, sliced into ½-inch rounds
- 3 cloves garlic, finely minced
- 1 quart chicken stock
- 1 pound dried green lentils
- 2 teaspoons salt
- 1 tablespoon smoked paprika
Heat the olive oil in a Dutch oven or stock pot over high heat until it shimmers. Add the onion, celery, carrots and chopped kale stems. Saute until the onions are translucent and everything is starting to soften. Add the sausage and saute another 2 to 3 minutes, then stir in the garlic. Cook for another minute.
Stir in the chicken stock, lentils, salt, and smoked paprika. Cover and simmer for 15 minutes. If the stew is too thick, add water. Stir in the chopped kale leaves and simmer another 5 minutes until the lentils are soft. Adjust seasonings, if needed.
Serve with flatbread.
Note: This stew keeps well and is even better the next day. Freeze for up to 3 months if you have any left.