Sausage and Lentil Stew

We’ve had a surprisingly mild winter in DC this year. Not that I’m complaining – I much prefer warmer weather. But now we’re gearing up for a cold February, and I’m trying to take solace in soups and stews. This hearty stew combines sausage, lentils, and cabbage for something that keeps me warm and full. In this recipe, I rely mostly on the sausage providing the spicing for the stew, but if you’re using less flavorful sausage, feel free to toss in some extra spices (add them at the same time as the minced garlic). You can take this stew in a lot of different directions, and I think cajun spice mix, chili powder, or herbs de provence would all work well.

Sausage and Lentil Stew
Yield: 4 – 6 servings

Ingredients:

• 1 Tbsp bacon fat*
• 3 links sausage, sliced or removed from casing
• 1 onion, diced
• 3 – 4 cloves garlic, minced
• 1/2 cup beer**
• 1 cup French lentils
• 5 – 6 cups stock***
• 1/2 head cabbage, chopped
• 1 large (28 – 32 oz) can cannellini beans, drained and rinsed
• salt and pepper, to taste
• parmesan cheese, grated
• smoked paprika

*Or substitute a high heat oil, like canola or peanut.
**An amber ale or brown ale works best.
***Adjust amount based on how liquid-y you want your stew to be.

Method:

1. In a large pot or dutch oven, heat 1 Tbsp bacon fat over high heat. Add 3 links sausage, sliced or removed from casing, and cook until browned, about 5 – 10 minutes. Remove to a paper towel lined plate.
2. Add 1 onion, diced, and sautee until translucent, about 10 minutes.
3. Add 3 – 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute.
4. Pour in 1/2 cup beer and deglaze the pan, scraping up any browned bits.
5. Add 1 cup French lentils and 5 – 6 cups stock, and simmer for 30 minutes, or until the lentils are almost cooked.
6. Add 1/2 head cabbage, chopped, then simmer until the cabbage is tender and the lentils are cooked through, about 10 minutes.
7. Stir in reserved sausage and 1 large (28 – 32 oz) can cannellini beans, drained and rinsed. Add salt and pepper, to taste, then remove from heat. Serve topped with parmesan cheese, grated and smoked paprika.