A BEAUTIFUL MEAL WITH A VIEW
A delicious dinner doesn’t have to take hours to prepare as I have learned. My main inspiration for just about any meal is something I usually find at the Farmers Market, which inspires me to create a wonderful meal. The core of this recipe is the turkey sausage from our local “Good Egg Farm”. I am such an advocate for buying local, supporting our farmers, and creating seasonal meals. I know the local Farmers Markets may cost a little more than the local grocery stores; however, if you can find the time to eat more at home versus dining out, it for sure has its benefits.
This recipe was wonderful as leftovers…we all cherish leftovers!
Total time: approx. 1 1/4 hours
4 servings
Ingredients
Olive oil
1 lb.Italian sausage (turkey or chicken)
2 garlic cloves, thinly sliced
6-8 baby carrots – washed and thinly sliced
1 celery stalk – chopped into 1/4” dice
1 small onion cut into 1/4” dice
2 tablespoons tomato paste
2 cups vegetable stock
1 (15-oz) tomato purée (I used my homemade one from the pantry)
1 cup dried brown lentils (I like the French lentils)
2 dried bay leaves (I used fresh from the garden)
Pecorino cheese to garnish
In a large heavy pot or Dutch oven, heat a few tablespoons of olive oil over medium heat.
Cut the sausage into approximately 1” segments and add to the pot.
Sauté the sausage stirring frequently and brown on all sides for 3-4 minutes.
Remove sausage to a bowl leaving the oil and brown bits in the pot.
Add the garlic, carrots, celery and onion to the pot and cook for 5 minutes, stirring occasionally until the onion is translucent.
Add salt and pepper to taste.
Stir in the tomato paste to coat the vegetables.
Gradually stir in the vegetable stock, tomato purée, lentils, cooked sausage and bay leaves; bring to a boil, stir, cover and reduce to simmer.
Simmer gently for 50 minutes stirring occasionally to ensure the lentils are not sticking to the bottom. You want the lentils to be slightly crunchy.
I love serving this over a bowl of jasmine or basmati rice!
Bon appétit 🧡


1 Comment
Love this recipe!!!
Merci
Maureen