Just when I was saying we were in for at least another 4 weeks of summer we threw in one of our more winters dishes into the lineup! I have to admit it was a nice change from our usual summery fare.

After sautéing the mushrooms, onions, and garlic with the cut up pieces of turkey sausage we added carrots and celery, a cup of picked over and rinsed lentils, and 4 cups of chicken broth plus a bay leaf. Salt and pepper is a given as always. The combination cooked at a simmer for 45 minutes.

It was really good and reminded us of the stews and soups we can look forward to. It is quite economical and packs a protein punch. This dish is easily made vegan or vegetarian by substituting vegetable stock for chicken stock and omitting the turkey sausage.