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One-Pot Sausage, Kale, and Lentil Stew with Crusty Bread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, sliced into 1/2-inch rounds
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 cup green lentils, rinsed
  • 4 cups chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper, to taste
  • Crusty bread, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes.
  • Add the diced onion and carrots to the pot. Cook for 4 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the rinsed lentils, chicken broth, diced tomatoes, and dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes.
  • Stir in the chopped kale and cook for another 5 minutes until the kale wilts and the lentils are tender.
  • Season with salt and black pepper to taste. Ladle the stew into bowls and serve with slices of crusty bread.

Notes

For the best texture, add the kale only in the final minutes so it stays bright and slightly firm rather than turning mushy. If the stew thickens too much while simmering, splash in a little extra broth. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a bit of water to loosen the consistency.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife