Lentil Sausage and Pepper Stew

Stew Ingredients

• 1-2 Tablespoons Olive Oil
• 1 medium onions finely diced
• 5 peeled and diced cloves garlic
• 1 peeled and diced sweet potato
• 3 sweet peppers (any color) julienned
• 1 medium onion, julienned
• 2 cups red lentils
• 1 lb. cooked turkey sausage (Check out this amazing recipe)
• 4 cups chicken stock
• 1/2 cup chopped fresh parsley
• 3 Tablespoons fresh chopped oregano
• 2 Tablespoons fresh chopped basil
• 2 bay leaves
• 2 teaspoons salt (may need more to taste)
• 1 Tablespoon dried Thyme
• 1 Tablespoon of red pepper flakes

1. Start by making the thickened stew, with sautéing the diced onion, garlic, and sweet potato in a saucepan or instant pot with oil.
2. Drizzle olive oil lightly over julienned peppers and onions-roast them together in the oven at 400 degrees for about 12 minutes.
3. Once onions, garlic and sweet potato have sautéed about three minutes, add the herbs and salt and red pepper, along with the 4 cups chicken stock. (This can be done in an instant pot or a large pot on the stove)
4. Red lentils can be added to the soup mixture.
5. Cook lentils in seasonings and broth for 10 minutes in an instant pot, or 20 minutes on a stovetop. The lentils will cook up and look like mush.
6. Puree the lentil mixture until smooth.
7. Add roasted peppers and onions and cooked turkey sausage.
8. Serve hot with a few fresh or dried herbs sprinkled on top.

In an effort to eat more lentils on a regular basis, I created this recipe this morning. I love the Indian and Mid-eastern cuisines in which lentils are often used. However, I decided to tryout lentils with other culture’s foods to give a more versatile flair in my daily dose of lentils. I must say, this recipe is a real winner!