30-Minute Sausage and Lentil Stew With Escarole

Name: 30-Minute Sausage and Lentil Stew With Escarole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 pound (454 g) fresh chorizo sausage, casings removed; 1 medium yellow onion (8 ounces; 227 g), chopped; 2 medium carrots (8 ounces; 227 g total), peeled and chopped; 4 large cloves garlic, minced; 2 tablespoons (30 ml) tomato paste; 2 teaspoons granulated sugar; 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 1/2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 cup dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes); 6 cups (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth; 1 (14.5-ounce; 411 g) can diced tomatoes; 1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes); 2 teaspoons (10 ml) sherry vinegar; Chopped fresh flat-leaf parsley leaves and tender stems, for serving

Total time: 30 min
servings: 6 servings
Dish type: Main dish

Gluten-freeLactose-free

Prep

5 min

Cook

25 min

Total time

30 min

Ingredients

servings

2 c. à soupe (30 ml) extra-virgin olive oil
1 lb (454 g) fresh chorizo sausage, casings removed
1 medium yellow onion (8 ounces; 227 g), chopped
2 medium carrots (8 ounces; 227 g total), peeled and chopped
4 large cloves garlic, minced
2 c. à soupe (30 ml) tomato paste
2 c. à café granulated sugar
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 teaspoons ground cumin
1 c. à café garlic powder
1 c. à café dried oregano
1 c. à café smoked paprika
1 tasse dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes)
6 tasse (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth
1 (14.5-ounce; 411 g) can diced tomatoes
1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes)
2 c. à café (10 ml) sherry vinegar
Chopped fresh flat-leaf parsley leaves and tender stems, for serving

Method

1
In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, carrots, and garlic. Cook, stirring occasionally and breaking up sausage into medium pieces with a wooden spoon, until sausage is no longer pink and vegetables begin to soften, 4 to 5 minutes.
2
Add tomato paste, sugar, salt, cumin, garlic powder, oregano, and paprika. Cook, stirring occasionally, until very fragrant, about 1 minute. Add lentils, broth, and tomatoes. Bring mixture to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until lentils are broken down and tender, about 20 minutes.
3
Add escarole and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Off-heat, stir in vinegar. Divide stew among serving bowls and top with parsley. Serve.

Nutrition

calories: 583 kcal
fatContent: 37 g
fiberContent: 9 g
sugarContent: 12 g
sodiumContent: 1792 mg
proteinContent: 30 g
cholesterolContent: 74 mg
carbohydrateContent: 32 g
saturatedFatContent: 12 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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