For the vegetarians, you can make this hearty lentil stew with vegie sausage, which I love even more than regular sausage. Either way, this is a delicious warming dinner that goes great with a rustic loaf of bread and a crackling fire. And, this dish is quick and easy to make for a good weeknight dinner.
In a dutch oven or similar heavy-bottomed pot over medium heat, add some olive oil and a bit of dijon mustard. Brown 4 sausages (vegie or otherwise). Slice into rounds and set aside.
In the same dutch oven, brown a chopped onion, 2 cloves chopped garlic, 2 chopped carrots and 2 chopped celery over medium heat, with a bit more olive oil.
Add the sausage back to the pot, along with six cups of broth and a cup and a half of brown lentils (be sure to thoroughly rinse the lentils before adding). Turn the heat up high and bring to a boil. Reduce to a simmer, put the lid on, and cook for thirty minutes until the lentils are stewy. Serve!
- 2 garlic cloves
- 2 carrots
- 2 celeries
- 4 sausages (vegie or meaty)
- olive oil
- dijon mustard
- six cups broth
- 1 1/2 cups brown lentils