Tuesday, April 16, 2013

Lentil Stew with Kale and Chicken Sausage

The Farmers' Market starts this weekend and I am so excited for all of the locally grown fruits and veggies to once again be at our fingertips. I am going to make an effort to be more adventurous this year and select ingredients that I have not cooked with before, which will hopefully inspire new recipes and new favorites.

You can find almost all of the ingredients needed for this lentil stew at your local Farmers' Market. So you could support your local farmers and healthy living by making/eating this "super food" packed dish.

Lentil Stew with Kale and Chicken Sausage (recipe from Real Simple)
1 tablespoon olive oil
3/4 pound Italian chicken sausage, casings removed
2 medium onions, chopped
2 cloves garlic, chopped
6 cups low-sodium chicken broth
6 cups stemmed and torn kale
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 cup dried lentils
kosher salt and black pepper

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Add the broth, kale, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

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