Hearty Lentil and Sausage Stew with Smoked Paprika and Sage

Ingredients

• 1 pound smoked sausage, sliced into half-moons
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried thyme
• 1 cup brown or green lentils, rinsed
• 1 can diced tomatoes, 14.5 ounces
• 6 cups chicken stock
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups kale, stemmed and chopped
• 1 tablespoon red wine vinegar

Method

1. 1

   Heat olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned, about 6 minutes.

   6:00 · Brown sausage
2. 2

   Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
4. 4

   Stir in the garlic, smoked paprika, sage, and thyme and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Add the lentils, diced tomatoes, chicken stock, bay leaves, salt, and pepper, and return the sausage to the pot. Stir to combine.

6. 6

   Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, 35 to 40 minutes, stirring occasionally.

   35:00 · Simmer stew
7. 7

   Stir in the kale and cook until wilted, about 5 minutes.

   5:00 · Wilt kale
8. 8

   Remove bay leaves, stir in the red wine vinegar, and adjust salt and pepper to taste before serving.