Hello friends! Hope you’re all surviving the heat. Late July/early August is always rough here in North Carolina. With that said, you’re probably looking at the post title and thinking, Who makes stew in July? Well, I do. I was wishfully think about the crisp, cool days of fall, my favorite season, and I just happened to have a few random items to use up that worked for a stew. So I decided to pretend it was a beautiful fall day and ignore the oppressive heat outside. Besides, I’m one of those weirdos who has no qualms about eating soups and stews all year long. Anyway, hope you enjoy it!
*Apologies for my sad, dim photos. Hopefully I’ll have a kitchen with more natural light in the future!
Lentil Stew with Spinach Sausage, and Sweet Potatoes
- 1 Tbs olive oil
- 3/4 to 1 lb sausage of your choice
- 1.5 medium onions, chopped
- 2-3 tsp minced garlic
- 6 cups low-sodium chicken broth
- 1 bag of spinach
- 1 lb sweet potatoes cut into 1 in pieces
- 1 cup dried lentils
- salt and pepper to taste
Quick note on ingredients: I used a mix of chicken stock and broth because I didn’t have enough broth, and it turned out fine. As far as sausage, I used Trader Joe’s Sun Dried Tomato Chicken Sausage, but whatever sausage you prefer or have on hand would work. Finally, I used spinach as my green because it’s what I had. Other greens would work just as well. Make it your own!
1. Heat oil in large pot or dutch oven over medium-high heat. Add sausage and cook for 8-10 minutes or until cooked through if you’re not using pre-cooked sausage.
2. Add onions and cook 3-5 minutes or until soft and translucent. Add garlic during the last minute of cooking the onions.
3. Add broth, sweet potatoes, lentils, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer, partially covered for about 25 minutes.
4. Add spinach and continue simmering, partially covered, for 5-10 more minutes, or until the sweet potatoes and lentils are tender.
5. Allow stew to cool for 5-10 minutes. Serve and enjoy!