Tuesday, September 25, 2012

Italian Sausage and Lentil Stew

     Since we're coming into stew season and this recipe from Campbell's has three of my favorite ingredients, Italian sausage, lentils and broccoli rabe, I just couldn't resist making it in my dutch oven.  Italian sausage and broccoli rabe is a match made in heaven, toss in some lentils, potatoes, onions and carrots and you've got a filling, cold weather dinner.  After browning the sausage in my 10 inch oven over a full spread of coals I moved them to a ring of 10 around the base of the oven and covered the lid with 24 briquettes.  If you can't find broccoli rabe substitute your favorite strong flavored green or even a bag of fresh spinach.  Healthy and rib sticking good, sprinkle it with some grated Parmesan for the perfect finishing touch.

Italian Sausage and Lentil Stew
1 Tblsp olive oil
1 lb. sweet Italian pork sausage, cut into 1-inch pieces
2 large carrots, sliced
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 1/2 cups chicken or vegetable broth
1 tsp dried oregano
1 bay leaf
2 cups cubed red potatoes
1/2 cup uncooked dry lentils
2-3 cups coarsely chopped broccoli rabe

     Lightly oil or spray dutch oven.
     Brown sausage in olive oil over a full compliment of coals.
     Add carrots, onion and garlic; cook until vegetables are tender.
     Move bottom coals to a ring around base of oven.
     Add broth, oregano, bay leaf, potatoes and lentils.
     Cover with as many coals on the lid as needed to keep stew at a steady bubble.
     Simmer for 30-35 minutes or until lentils are tender.
     Add broccoli rabe; cook for 5-10 minutes more.
     Discard bay leaf, makes 4-6 servings.

Brown sausage, onion, carrots and garlic over a full compliment of coals

Add broth, lentils, potatoes, bay leaf and oregano

Simmer for 30-35 minutes then add broccoli rabe

Cook for 5-10 minutes or until rabe is tender

A stick to your ribs stew


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