Lentil Stew with Italian Turkey Sausage

I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 229 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 2 stalks celery, finely chopped
• 2 cups dry lentils
• 1 medium onion, finely chopped
• 4 cups reduced-sodium chicken broth, divided
• ½ pound hot Italian turkey sausage links
• 1 (14.5 ounce) can tomato sauce
• ¼ cup hot water, or as needed

Recipe Instructions

Step 1

Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.

Step 2

At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.

Step 3

Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.

Step 4

Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.

Step 5

Add sliced sausage, heat through, and serve.