Mediterranean Lamb Sausage Lentil Stew with Olives and Oregano
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound lamb sausage, casings removed
- 1 onion, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons dried oregano
- 1/2 cup pitted Kalamata olives, sliced
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, carrots, and garlic to the pot. Stir and cook for 5 minutes until the vegetables soften.
- Stir in the lentils, diced tomatoes, vegetable broth, and dried oregano. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
- Stir in the olives and season with salt and black pepper. Simmer uncovered for 5 more minutes to let the flavors blend.
Notes
Slice the olives just before adding them so they stay firm in the stew. If the lentils absorb too much liquid during simmering, add a splash more broth to reach your preferred thickness. Leftovers reheat well on the stove with a little extra water stirred in.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife