Michelle's Hearty Lentil Stew

This is one of my favorite soups that Michelle makes. The sweet potatoes add a subtle flavor that I love. She said when they lived in Canada they had a honey garlic sausage she would use for this (yum) but here she uses either maple flavored or italian - whichever she's in the mood for that night. It all would be delicious!

Ingredients

*This recipe is gluten-free

• 1 cup dried brown lentils

• 1 tbsp apple cider vinegar

• 8oz Italian sausage links, diced (or ground sausage meat)

• 2 medium yellow onions, chopped

• 3 cloves garlic, crushed and chopped

• 5 cups chicken stock (homemade stock is best!)

• 1 whole bay leaf

• 1 tsp sea salt

• 1/2 tsp dried thyme

• 1/4 tsp fresh ground black pepper

• 2 large sweet potatoes, peeled and diced

• 5 cups stemmed and torn kale (or greens of choice)

Instructions

1. In the morning on the day you plan to make this stew, place lentils in a large bowl, cover with warm water and stir in vinegar. Cover the bowl with a kitchen towel, and leave it on your countertop for 8-12 hours. Then, drain the lentils and rinse them well. Set aside.

2. In a Dutch oven (or large stockpot) heat one tablespoon of olive oil over medium-high heat. Add the diced sausage (or ground sausage meat) and cook until browned (about 6-8 minutes).

3. Add the onions and cook, stirring occasionally, until they begin to soften (about 4-5 minutes). Then, add the garlic and cook until fragrant (about 1 minute).

4. Add the soaked and drained lentils, chicken stock and seasonings. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.

5. Next, add the diced sweet potatoes. Bring stew back to a gentle simmer and cook an additional 15-20 minutes until the lentils and sweet potatoes reach desired tenderness.

6. Then, turn off the heat, and stir in the kale. Cover and allow the kale to wilt in the hot stew about 5 minutes.

7. Ladle into bowls and enjoy with a side of hot buttered rolls. This dish definitely warms the heart and tummy! Enjoy!

Notes

Recipe Variation: Love bacon? Create a whole new flavor profile by substituting the sausage with 4-5 slices of nitrate-free bacon. Simply dice the bacon and sauté in your Dutch oven or stockpot. Then follow the rest of the recipe instructions as outlined above.

P.S. You can also substitute carrots for the sweet potatoes. And substitute the kale with any favorite green, such as collard, mustard or Swiss chard.

Original recipe found here:

https://thenourishinghome.com/2014/02/hearty-lentil-stew-gf/