Sausage and Lentil Stew

Here's another cold weather comfort food courtesy of Rachel Ray.


Sausage and Lentil Stew

Ingredients

2 tbsp. EVOO
1 lb. sweet italian sausage, casings removed, crumbled
1 onion, chopped (about 1 1/4 cups)
1 large carrot, chopped (about 1 cup)
3 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary
8 oz. brown lentils, rinsed
4 cups reduced-sodium chicken broth
1 head (3/4 lb.) escarole, coarsely chopped
Salt and pepper


Directions:

In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.

Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.

Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.



Recipe and picture are the property of Rachel Ray and can be found on her website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/budget-recipes/sausage-and-lentil-stew