Last week while I was enjoying my lentil stew with Italian sausage and kale I noted how green it was. One thought led to another and the next thing that I was thinking about was red lentils and how a red lentil stew would be nice. Since I still had the remaining half a pound of the Italian sausage that needed to be finished the choice was easy to make. I started with the green lentil stew recipe and replaced the green de puy lentils with red lentils. From there I removed the green kale and replaced it with some tomatoes. I still have a freezer full of roasted red peppers from the fall and I could not resist adding a few of them for even more red. With that I had my red lentil stew recipe. Since I was planning on making some cheesy garlic bread to go with the stew, I threw the rind from that into the stew to add even more flavour. This stew was really easy to make with the hardest part being chopping all of the vegetables but it was well worth the effort! The roasted red peppers went really well with the Italian sausage and red lentils and they really added a ton of flavour to the stew. Although the same amount of red lentils as de puy lentils did not make as predominant a showing in this stew, the red lentil version was definitely tastier!
Italian Sausage and Roasted Red Pepper Lentil Stew
ingredients
- 1/2 pound Italian sausage (casing removed and crumbled)
- 1 tablespoon oil
- 1 onion (diced)
- 1 carrot (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (chopped)
- chili pepper flakes to taste
- 1 cup red wine
- 1 cup dry red lentils
- 2 cups chicken stock
- 1 (14 ounce) can diced tomatoes
- 2 roasted red peppers (sliced into bite sized pieces)
- 1 bay leaf
- 1/2 teaspoon oregano
- 1 tablespoon balsamic vinegar
- 1 parmigiano reggiano rind (optional)
- salt and pepper to taste
- 1/4 cup parsley (chopped)
directions
- Cook the sausage in a large pot and set aside.
- Heat the oil in the same pot.
- All the onions, carrot and celery and and cook until tender, about 10-15 minutes.
- Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
- Add the red wine and deglaze the pan.
- Add the sausage, lentils, chicken stock, roasted red peppers, tomatoes, bay leaf, oregano, balsamic vinegar and parmigiano reggiano rind and bring to a boil.
- Reduce the heat, cover and simmer until the lentils are cooked al dente, about 20-30 minutes.
- Season with salt and pepper, remove from heat and mix in the parsley.
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This looks AH-MAZING! I'm not even the biggest fan of sausage but this looks too good not to try!
I agree with Rachael–looks too good not to try! I love lentils of all kinds.
Yikes, this looks absolutely wonderful Kevin!
I like the way you think when developing recipes ~ I really enjoy utilizing what I have on hand when feasible to create a new dish too.
I would love to try this very soon. Thanks for sharing. 🙂
I recently learned about French green lentils. Lentils and yellow split peas are quickly finding there way into many of our meals. I love beans, but my husband not so much, luckily he's okay with peas and lentils! They take less time to cook anyways.
This looks awesome, Kevin! And I, too, have some sausage and roasted red peppers in the freezer. Red lentils are definitely a new favorite in our house- I love how they melt into the base of a soup and thicken it up nicely.
Great stew. I love lentils. Your photos are stunning as well.
This looks very appetizing Kevin. I am both a stew fan and a lentil fan myself.
I am convinced now that you put food coloring into your food, otherwise I have no explanation for the vibrancy of your dishes…..just kidding. You are just an amazing cook, Kevin!!!
This stew looks lovely!
I love the texture of red lentils…gritty and thickening. Kind of. So delicious!
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The first time I had sausage with lentils was in Santo Stefano di Sessano, a beautiful medieval hill town. A very simple dish but so good!
Kevin, your lentil stew is perfect! Not only does it have wonderful ingredients, it has an amazing balance of flavors. Thanks…
It looks so good with that bread!
This is beautiful! I want to reach in and take a bite!
Excelente plato de lentejas. Gracias
Kevin, haven't been here in a while. Nice post.
I was thinking, removing the sausage and replacing the chicken stock with vegetable stock will render a hearty and savory stew to please the vegetarians and vegans as well 🙂
Sri
You've got to quit tempting me like this … I just got home from the store, stocking up before a big winter storm, and looking forward to hearty soups and stews … and this looks fantastic. Think I'll make another quick trip to the store. I began cooking with lentils just a couple years ago, and have really come to love them, it's nice to find a new way to cook them. I recommend more people cook lentils. Cheap and healthy food!
This looks absolutely delicious! I love italian sausage and red pepper together, and I love lentils and sausage together… so I can't imagine why I wouldn't love a combination of all three. 🙂
That's so funny, I just made a turkey sausage vegetable stew for the first time, and it was great.
I love your version with the lentils Kevin! Very creative
I love cooking just about anything with roasted peppers. Sausage and lentils are such a wonderful combination too. This is a great winter dish!
I love lentils..Im so tired of my lentil soup recipe..this will be a refreshing change!!!Thanks
This sounds delicious – kind of like a lentil bolognese!
I cannot wait to try this! I have lentils, sausage, onions, peppers – I think I'm set! 🙂
Kevin – when do you put the red peppers into the soup, and do you slice them, or puree them? Thanks – I'm making this one tomorrow!
Jenn Sutherland: I just cut the red peppers into bite sized pieces but you could easily puree them if you like. Add them with everything else in step six. I have updated the recipe. Thanks for catching that! Enjoy!
Very creative dish and I would definitely prefer it with red pepper, tastewise but also it looks better than green 🙂
I like the sounds of this recipe. Will have to give it a try!
red pepper we use in all food and vitamins in my taste, he wonders
Kevin – I made your lentil soup – it was fantastic, and I'll be enjoying it for lunches all week. I posted it on my blog over at:
http://thewholekitchen.wordpress.com/2010/02/01/red-lentil-soup-with-sausage-and-roasted-red-peppers/
Kevin, I made this last night for dinner. What a great recipe, thank you, the combination of lentils and the home roasted peppers is really tasty. M
Kevin, I love your blog and especially admire your photograhy. I also have a blog but it is quite plain. I need to take time to learn how to present my recipes in a more appealing way. However I do have some good recipes on my blog and one that I think you might enjoy, seeing you have posted lately using Italian Sausage, one of my favorite ingredients. Check out my Italian Sausage Soup recipe. I think you will love it!
You have a great blog and both recipes I have tried, including this red lentil stew, came out fantastic. Thanks for very enjoyable reading, cooking and eating!
I'm catching up on food blogs, and had to comment because I made something similar for dinner tonight! Green lentil stew with tomatoes and roasted red pepper, and a cheesy garlic bread (pizza crust really) on the side. Yours looks even better. After I go grocery shopping I'll have to try it!
I was looking for a nice recipe with the Italian sausage because I love it. I think this is what I was looking for. I also love the taste of roasted pepper, it goes so well together.
Thanks for text. all very good
Thanks very good
its very nice and amazing projected.
This looks delicious..i have like a kg of yellow lentils i haven't used do you think i could use yellow instead of red lentils?
pumakel: Yes, yellow lentils should also work well, thought the cooking time may vary a bit. Just test to make sure that they are tender to see when it is done.
The first time I had sausage with lentils was in Santo Stefano di Sessano, a beautiful! 🙂
İt look yummy. I'll try it quickly.
Yours looks even better. After I go grocery shopping I'll have to try it!