Hard Times Sausage and Lentil Skillet Stew

• 1 tablespoon olive oil
• 1 pound bulk pork sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 bay leaf
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the sausage and cook until browned, breaking it into crumbles.
3. 3 Stir in the onion and garlic, cooking until softened.
4. 4 Add lentils, broth, smoked paprika, thyme, salt, and pepper.
5. 5 Incorporate the diced carrots and celery, then drop in the bay leaf.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until lentils are tender.
7. 7 Stir in lemon juice and adjust seasoning.
8. 8 Remove bay leaf, garnish with parsley, and serve hot.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Substitute turkey sausage for a leaner option.
• Add a splash of hot sauce for a spicy kick.

Substitutions

• If green lentils aren't available, use brown lentils with an extra 5 minutes cooking time.

Pairings

• Pairs well with a simple green salad or roasted Brussels sprouts.

Nutrition

Tips

• For a smokier flavor, use smoked paprika. If unavailable, regular paprika works fine.
• Adding lemon juice at the end brightens the dish – don't skip it!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty bread or a side of steamed vegetables for a complete meal.

FAQ