Lentil Stew with Lemon & Sausage

Sausage lentil stew

It's Secret Recipe Club reveal time again! This month, I was assigned to the lovely blog Kudos Kitchen By Renee. Renee is a creative, artistic, and crafty woman who not only makes delicious food, but also hand paints tiles and glasses, and makes other various crafts, too! I enjoyed looking through all of her portfolios at the beautiful artwork that she creates! In addition to the paintings, I also looked through all of her recipes and came across many that I was interested in trying. Since the temperature has gotten a bit cooler, and since it is now officially fall, I thought a soup would be appropriate. There were a few that I originally bookmarked, but I kept coming back to this lentil stew, and I'm so glad I did. This stew was unlike anything I've made before. The spicy sausage gave the soup a nice kick, while the lemon juice and parsley kept it tasting fresh. It was so hearty, which was perfect for a cool fall weekend! Thank you for such a delicious recipe, Renee!

1 pound Italian Sausage (I used the meat from 4 links, which was closer to about 1.5 pounds)
2 Onions, chopped
4 Garlic Cloves, minced
2 tablespoons Tomato Paste
2 teaspoons Ground Cumin
1 teaspoon Ground Corriander
Salt & Pepper, to taste
Pinch of Cayenne Pepper
2 quarts Chicken Stock
2 cups Lentils (I only had 1 cup left, so that is all I used)
2 Carrots, peeled and diced
1 Red Pepper, diced (I added this because I have a ton from my garden)
Juice from 1 Lemon (I only used half a lemon)
1/3 cup Fresh Parsley, chopped

Add the sausage to a large pot over medium heat (if using sausage links, squeeze the sausage out of the casings). Cook the sausage, breaking it apart, until it crumbles and becomes brown. Halfway through the cooking process, add the onions, garlic, carrots, and red pepper, and continue cooking for about 10 minutes. At this point, drain off any excess grease from the sausage mixture. Stir in the tomato paste, cumin, coriander, salt, pepper, and cayenne, and sauté for 2 minutes. Add the chicken stock and the lentils. Bring to a simmer and cook until the lentils are soft, about 30 minutes. Right before serving, squeeze in the lemon juice and stir to combine all of the flavors. Ladle into bowls and garnish with chopped fresh parsley.

SOURCE: Kudos Kitchen By Renee