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Autumn Apple Sage Sausage Lentil Stew with Butternut Squash
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound apple sage sausage, sliced into rounds
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 cups butternut squash, cubed
  • 1 apple, peeled and diced
  • 1 cup brown lentils, rinsed
  • 4 cups chicken broth
  • 1 teaspoon dried sage
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides. Remove the sausage and set it aside.
  • Add the onion, garlic, and carrots to the same pot. Cook for 4 to 5 minutes until the onion softens.
  • Stir in the butternut squash and apple. Cook for 2 minutes to let the flavors start to combine.
  • Add the lentils, chicken broth, and dried sage. Bring the mixture to a boil, then reduce to a simmer.
  • Return the sausage to the pot. Cover and simmer for 30 minutes, stirring occasionally, until the lentils and squash are tender.
  • Season with salt and pepper. Serve hot.

Notes

The apple softens during cooking and adds a gentle sweetness that pairs well with the sage sausage. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife