Sausage and Lentil Stew with Escarole

Name: Sausage and Lentil Stew with Escarole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 pound (454 g) fresh chorizo sausage, casings removed; 1 medium yellow onion (8 ounces; 227 g), chopped; 2 medium carrots (8 ounces; 227 g total), peeled and chopped; 4 large cloves garlic, minced; 2 tablespoons (30 ml) tomato paste; 2 teaspoons granulated sugar; 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 1/2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 cup dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes); 6 cups (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth; 1 (14.5-ounce; 411 g) can diced tomatoes; 1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes); 2 teaspoons (10 ml) sherry vinegar; Chopped fresh flat-leaf parsley leaves and tender stems, for serving

⏱ 30 mins 🍽 Serves 6 🌶 american 🏷 Main course

This robust one-pot stew combines spicy chorizo with tender red lentils and fresh escarole for a satisfying meal. It's a quick American dinner that comes together in half an hour, making it ideal for busy weeknights. The flavours deepen upon reheating, so it's also excellent for preparing ahead. Serve it with a sprinkle of fresh parsley for a complete and comforting dish.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 pound (454 g) fresh chorizo sausage, casings removed
1 medium yellow onion (8 ounces; 227 g), chopped
2 medium carrots (8 ounces; 227 g total), peeled and chopped
4 large cloves garlic, minced
2 tablespoons (30 ml) tomato paste
2 teaspoons granulated sugar
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 cup dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes)
6 cups (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth
1 (14.5-ounce; 411 g) can diced tomatoes
1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes)
2 teaspoons (10 ml) sherry vinegar
Chopped fresh flat-leaf parsley leaves and tender stems, for serving

Method

Heat the olive oil in a large Dutch oven until it shimmers. Crumble in the chorizo and add the chopped onion, carrots and minced garlic. Cook for 4 to 5 minutes, stirring now and then and breaking the sausage into pieces, until it loses its pink colour and the vegetables start to soften.
Stir in the tomato paste, sugar, salt, cumin, garlic powder, oregano and paprika. Cook for about 1 minute until aromatic. Pour in the lentils, chicken stock and diced tomatoes. Bring to a boil, then lower the heat to a simmer. Cook for about 20 minutes, stirring occasionally, until the lentils are soft and have broken down.
Mix in the chopped escarole and cook for 2 to 4 minutes, stirring occasionally, until it wilts and becomes tender. Remove the pot from the heat and stir through the sherry vinegar. Ladle the stew into bowls and garnish with chopped parsley before serving.

Nutrition (per serving)

Sodium1792000 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorLaila Ibrahim