30-Minute Sausage and Lentil Stew With Escarole

Ingredients

For 6 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. 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. 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. 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.