Mushroom and Turkey Sausage Lentil Stew with Sage
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 medium carrots, diced
- 1 cup dried brown lentils, rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground turkey sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and sliced mushrooms to the pot. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
- Stir in the diced carrots and rinsed lentils. Pour in the chicken broth and add the salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
- Turn off the heat and stir in the chopped sage. Taste and adjust salt if needed before serving.
Notes
Chop the sage right before adding it so its flavor stays fresh. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife