Lentil and Hot Italian Turkey Sausage Stew

Lentil and Hot Italian Turkey Sausage Stew

This incredibly nutritious, tasty and satisfying stew has generously feed the huddled masses of friends who have dropped by my apartment seeking shelter from the rainstorms that have pummeled New York City for the past 5 days. There is so much flavor and richness going on in this stew, you’d never even think about how healthy it really is for you- especially when enjoyed with a dash of Sriracha chili sauce for an extra spicy punch (thanks for that suggestion, Monica!).  I always try to cook with fresh herbs, and I chopped the parsley, oregano, thyme and basil together in a mini-prep food processor to minimize my prep-time. This recipe makes nearly 12 quarts of this stew, so make sure you have a big enough pot before you start cooking! Although the weather has been unpleasant, I have loved seeing my friends so much this week, and I’ve loved being able to share this delicious stew with them all.

Lentil and Hot Italian Turkey Sausage Stew
Serves: 12
  • 1½ pounds fresh hot Italian turkey sausage
  • 1½ tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon chopped garlic
  • 16 oz dry lentils, rinsed (I used green lentils)
  • 2 large carrots, peeled and chopped
  • 8 cups of water
  • 30 oz vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • Sriracha chili sauce, to taste (optional)
  1. Squeeze turkey sausage out of it’s casing and into in a large dutch oven or stock pot with olive oil. Cook, stirring frequently and chopping up the sausage with a wooden spoon or spatula, over medium heat until sausage starts to evenly brown. Add the onion, celery, and chopped garlic, saute until the onions are translucent. Slowly stir in the lentils, carrots, water, vegetable broth, tomatoes, garlic powder, bay leaves, parsley, oregano, thyme, basil, salt and pepper. Bring the pot up to a boil, then reduce the heat to low and let simmer, covered, for 2½-3 hours. Re-season with salt, pepper, and a dash of hot Sriracha chili sauce if desired. Serve immediately or store and re-heat later, the stew will stay good in the fridge for a week or so.


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