All Of Una

  • Fashion
  • Travel
    • Hudson Valley
    • Los Angeles
    • New York
    • New Zealand
    • Oregon
    • Paris
    • San Francisco
  • Road Trips
  • Recipes
  • Restaurants + Bakeries
  • Health
  • Garden
  • Design
    • Architecture
    • Furniture
    • Interior
    • Kitchen
    • Rising Stars
  • Soins de Beauté

Recipes

STEWED LENTILS WITH SAUSAGE

Una Baker | April 8, 2026

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

  • MAUREEN C TOOHEY April 9, 2026 at 1:01 am

    Love this recipe!!!
    Merci
    Maureen

    Reply
  • Leave a Reply Cancel Reply

    Your email address will not be published. Required fields are marked *

    Previous Post
    Next Post

    FIND UNA HERE

    Hand Picked Posts

    • Ginger Shortbread Cookies

      August 3, 2026
    • GARDEN TO TABLE KALE SALAD

      July 31, 2026
    • Roasted Cabbage with Parmesan and Anchovies

      July 29, 2026

    Gardening

    • RECYCLE YOUR CHRISTMAS TREE

      January 6, 2025

    Una on Fashion

    • LEATHER SPA TIME 🧡

      February 27, 2023
    • ANNE WILLI BOUTIQUE BROOKLYN

      May 18, 2022

    Travel With Una

    • CHARLESTON, SC

      February 21, 2025
    • Paso Robles, CA 2022 visit

      June 2, 2023
    • PARIS 11th ARRONDISSEMENT

      April 5, 2023

    All About Una

    Categories

    • Architecture
    • Art, Theater, Good Reads, and Music
    • Brooklyn
    • Culture
    • Design
    • Dining Out in NY
    • Entertaining small plate style… always elegant
    • Fashion
    • Furniture
    • Gardening
    • Health
    • Hotels
    • Hudson Valley
    • Interior
    • Kitchen
    • Lifestyle
    • Los Angeles
    • Lower East Side
    • Marais
    • Music, Art, and Books
    • New York
    • New Zealand
    • Oregon
    • Paris
    • Paris 2018
    • Recipes
    • Restaurants
    • Restaurants + Bakeries
    • Rising Stars
    • Road Trips
    • San Francisco
    • Seattle
    • Soins de Beauté
    • Southern California
    • Tips and Tricks
    • Travel
    • West Village NY

    Recent Posts

    • Ginger Shortbread Cookies
      Aug 3rd, 2026
    • GARDEN TO TABLE KALE SALAD
      Jul 31st, 2026
    • Roasted Cabbage with Parmesan and Anchovies
      Jul 29th, 2026
    • Glazed Eggplant & Zucchini
      Jul 24th, 2026
    • SPRING GARDEN SALAD WITH CRISPY CHICKEN
      Jun 19th, 2026

    All About Una

    All About Una

    HAND PICKED POSTS

    • Ginger Shortbread CookiesAugust 3, 2026
    • GARDEN TO TABLE KALE SALADJuly 31, 2026
    • Roasted Cabbage with Parmesan and AnchoviesJuly 29, 2026

    NEWSLETTER SIGNUP

    Sign up and get the best curated design , fashion, lifestyle and more from around the globe... straight from Una!

    • This field is for validation purposes and should be left unchanged.

    © Una Baker | All Rights Reserved.