I know that you east coasters are basking in the sun beside your pools, wiping the sweat from your brows but us folk in the pacific northwest are still wearing our sweaters — not for long! The summer is almost here and we’ll go from brrr to good-god it’s hot out in a matter of hours. 50 degrees to 90 is how we roll.
While the air is still a bit crisp we’re eating outside because the garden is blooming. I wanted to make something that would warm me up and also last in my refrigerator for a few days, as tomorrow I’ll be heading to Seattle and won’t be home to make dinner. My people are covered.
This is an amazing stew. I usually do this on a Sunday as a make-ahead dish for the week, but I was craving it last night. It seriously is my favorite and I’ve made this over and over again. If your family likes sweet italian sausages like mine, I found a great one made with chicken at New Seasons that I recommend.
Chicken Sausage & Lentil Stew
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz french lentils
1 lb sweet italian chicken sausage
2 cups chopped kale
1 28 oz can whole tomatoes with juice
6 cups low sodium chicken broth
2 tsp kosher salt
½ tsp black pepper
2 hand-fulls grated asagio or parmesan cheese
2 tbsp olive oil
Heat the oil in a large pot and add the onions, carrots, celery and bay leaves. Cook for about 7 minutes until tender. Stir in the lentils, sausage and kale. Add the tomatoes, crushing them with your fingers as you add them to the pot. Add the chicken stock, salt, pepper and cheese. Bring to a boil over med-high heat and then reduce heat to low and simmer for about 45 minutes, until lentils are tender. Stir and add more salt and pepper to taste, as desired. Top with more cheese and enjoy!
Have a fantastic day!