Tuesday, October 4, 2011
Oct. 4 - Stew, Please
2 T EVOO (I used coconut oil)
1 lb. sweet italian sausage, crumbled
1 onion, chopped (about 1 1/4 c.)
1 large carrot, chopped (about 1 c.) (I used 4 carrots to get this much)
3 cloves garlic, finely chopped
1 T. chopped fresh rosemary
8 oz. brown lentils, rinsed
4 c. reduced sodium chicken broth
1 head escarole, coarsely chopped
Salt & Pepper
Parmesan cheese to garnish (optional, but delish)
1. In a large dutch oven (I used a regular ol' soup pot), heat EVOO over med/high heat. Add sausage and cook until browned; transfer to bowl using slotted spoon.
2. Add onion and carrot to pot and cook until slightly softened (3-4 min.). Stir in garlic and rosemary and cook 1 min. Add lentils, broth, and 3 c. water. Bring to boil, lower heat, and simmer until lentils are tender (25-30 min.).
3. Stir in escarole and sausage, cover and cook until escarole is wilted and sausage is heated through (3-4 min.). Season with salt and pepper.