Lentil stew with turkey sausage, carrots, celery, and mushrooms. 2/13/23

Lentil stew with turkey sausage, mushrooms, celery, and carrots

We make this stew in stages. First we brown the turkey sausage that comes packaged already cooked through. Take that out of the pan and use the fat to cook the mushrooms. When the mushrooms are almost done add a mirepoix of onions, carrots, and celery diced small. Next add the garlic. When you can smell the garlic, maybe 20 seconds, add water, vegetable stock, or chicken stock. Then add the picked over and rinsed lentils. Cook that at a simmer for about 20 minutes and then add back in the turkey sausage and chunky pieces of carrot and celery. Another 10 or 15 minutes and it is done.

By adding the sausage, carrots, and celery in at the end, the stew has a more vibrant taste since all the components haven’t been cooked to death. Adjust the seasoning and maybe add a drizzle of olive oil and you have a really tasty lentil stew.

This entry was posted in American, Easy, Kitchen tips, Legumes, Methods, Poultry, stew, Vegetables, Weeknight dinners and tagged , . Bookmark the permalink.

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