Lentil and Sausage Comfort with Smoked Paprika and Sage

Lentil and Sausage Comfort with Smoked Paprika and Sage

Smoky paprika and earthy sage simmer with lentils and sausage into a rich, hearty stew.

Total 1 hr Makes 6 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

Brown sausage renders its fat to brown the vegetables, then lentils simmer low and slow in a smoked paprika broth until tender and creamy. Fresh sage adds an herbal note that balances the smokiness, making this a filling one-pot meal suited to cool weather dinners. Serve with crusty bread for soaking up the broth.

Ingredients

  • 1 pound smoked sausage, sliced into half-moons
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 tablespoon fresh sage, minced
  • 1 cup brown lentils, rinsed and drained
  • 1 can diced tomatoes
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Heat olive oil in a 6-quart saucepan over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned, about 5 minutes.

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

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

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

  5. Return the sausage to the pot and add the lentils, diced tomatoes, chicken stock, bay leaf, salt, and pepper. Stir to combine.

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

  7. Remove the bay leaf and taste, adjusting salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.

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    Lentil and Sausage Comfort with Smoked Paprika and Sage

    Brown sausage renders its fat to brown the vegetables, then lentils simmer low and slow in a smoked paprika broth until tender and creamy. Fresh sage adds an herbal note that balances the smokiness, making this a filling one-pot meal suited to cool weather dinners. Serve with crusty bread for soaking up the broth.

    1 hr 6 servings 420 cal

    Ingredients

    • 1 pound smoked sausage, sliced into half-moons
    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 4 cloves garlic, minced
    • 2 teaspoons smoked paprika
    • 1 tablespoon fresh sage, minced
    • 1 cup brown lentils, rinsed and drained
    • 1 can diced tomatoes
    • 4 cups chicken stock
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned, about 5 minutes.

    2. 2

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

    3. 3

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

    4. 4

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

    5. 5

      Return the sausage to the pot and add the lentils, diced tomatoes, chicken stock, bay leaf, salt, and pepper. 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.

    7. 7

      Remove the bay leaf and taste, adjusting salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.