Turkey Sausage, Lentil and Mushroom Stew
This hearty stew is perfectly suited for a cold winter day. The spicy turkey sausage warms you up from the inside out and is the perfect accompaniment to the earthy mushrooms and lentils. Serve with sauteed greens for a nutritionally well-rounded meal.
Turkey Sausage, Lentil and Mushroom Stew
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8
Ingredients
- 2 teaspoon extra virgin olive oil
- 2 cups red onion diced
- 8 ounces spicy Italian turkey or chicken sausage
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 garlic cloves minced
- 1 bay leaf
- 5 cups shiitake mushrooms sliced
- 1 ½ cups Portobello mushrooms sliced
- ½ cup French lentils uncooked
- 5 cups chicken or mushroom broth
- 2 tablespoons brandy
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
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Heat oil in large soup pot or Dutch oven over medium heat.
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Add onion and cook 5 minutes or until tender.
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Remove casings from sausage and add to pan. Cook 8 minutes or until sausage is browned, stirring to crumble.
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Add celery, carrot, garlic and bay leaf and cook for 10 minutes or until onion is golden brown, stir frequently.
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Stir in mushrooms and cook 10 minutes or until liquid almost evaporates
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Stir in lentils, broth, brandy, salt and pepper
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Bring mixture to a boil, cover and reduce heat and simmer 1 hour or until lentils are tender.
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Discard bay leaf and ladle soup into individual bowls and sprinkle with parsley.