May 10, 2011

Lentil Stew with Chicken Andouille Sausage

We left off that it was C's birthday and I made cupcakes.  My plan was to make one of his favorites for dinner and the cupcakes.  There was a last minute thing with work right around quitting time and the next thing I knew I was calling online ordering Papa Johns.  Yep, happy friggin' birthday sweetie.

Fast forward two days and I finally made Lentil Stew with Sausage!  YUM!  This is adapted from a Cooks Illustrated recipe and it is so incredibly easy and delicious.  We make this tons but usually omit the sausage.  It is wonderful either way.

Did Z-man eat this?  Gobbled it down and begged for seconds!  Um no...  I'm quickly becoming one of "those" moms that makes her son grilled cheese while we eat something else.  Mostly, I'm ok with it even though I might get some hate mail comments for admitting it.  I welcome adult and kid friendly dinner ideas that do not contain pasta, tons of bread/butter/cheese, or ground meat.  The ULTIMATE challange!

Lentil Stew with Chicken Andouille Sausage
adapted from Cooks Illustrated
The America's Test Kitchen Family Cookbook 3rd Edition

2 tsp Canola Oil
1 lb Chicken Andouille Sausage [really whatever sausage you like will work]
1 onion minced
3-4 cloves garlic, crushed
1-2 tsp paprika
2 tsp chili powder
1-2 tsp thyme
1-2 tsp cumin
1 can diced tomatoes, drained
1.5 cups low-sodium chicken broth
1.5 cups water [I have used all broth before just fine]
1 cup lentils du puy well rinsed [green lentils worth looking for]

Cut sausage in half lengthwise and if you'd like smaller pieces then the other way.  Heat oil in large skillet over medium-high heat until shimmering.  Add sausage to pan and cook until browned.  Remove from pan to plate.

Add onions to reheated pan with a little salt.  Stir and saute until soft,a bout 3-5 minutes.  Add garlic and spices and stir 15 seconds.  Add tomatoes, broth, water, lentils.  Bring to boil then reduce heat, cover and simmer for 35 minutes.

Add sausage back to skillet, cover and cook another 10 minutes or until lentils are done.  Add salt and pepper to taste before serving.  This is amazing with crusty bread to soak up the liquids!

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