We have not made this dish in quite a while. It’s not really a summer dinner entree but we had a turkey sausage that needed using so we went ahead. At least we did not need to turn the oven on!

This is one of our concoctions that we do not have a recipe for. What’s in it depends on what is in the fridge. For this rendition we used onion, garlic, fennel, carrots, and celery. Usually we put cremini mushrooms in the stew but they were so old and shriveled that I just threw them out. We made a double batch so that there would be plenty left over for lunches.

We started out by sautéing half of the turkey sausage in some olive oil. We save the other half for adding towards the end of cooking so its flavor will not get cooked out. In the grease from the sausage we sweat all the vegetables. Then we added 4 cups of stock and 2 cups of lentils. We cooked this for an hour and a half adding some water when it started looking too dry.

It was so delicious! The carrot added a lovely sweetness to the earthy lentils and salty sausage. We did not have as much left over for lunches as I had anticipated because it was just not possible to deny ourselves a second bowl!