I may have had MFPD when I threw this stew together.  That’s a thing, right?  Multiple Food Personality Disorder?  You know, when you get cooking and throw a bunch of random ingredients together that aren’t typically supposed to “go” with one another?

Italian sausage and greek yogurt?  Eh, it’s happened I suppose.  But cilantro?  Now thats just peculiar.  But right.  So very right with this stew.

It’s a hodgepodge of ingredients with one perfect result that flows.  Totally flows, Lloyd Christmas style.  “It flows someplace warm.  A place where the beer flows like wine.  Where beautiful women flock like the salmon of Capistrano.”

I’m sorry I had to.  Back on track…

The veggies lend the perfect sweetness.  The lentils are just plain rich and hearty.  And the sausage takes it to Savoryville (thats a real place in my brain).  But then top it with cool greek yogurt and a random healthy dose of cilantro….oh yes, I did.  We’re really doing it, Harry!

Think of it as  a new take on Chili…with veggies to nourish and lentils to sustain.  Something new and SO delicious that compliments this dreary, cool weather so beautifully.

 

Lentil and Sausage Stew

Ingredients

2 Tablespoons Olive Oil

1 Pound Ground Italian Sausage

1 Large White Onion, chopped

4 Carrots, peeled and chopped

2 Celery Ribs, chopped

4 Cloves Garlic, chopped

1/2 Cup Red Wine (any red will work here)

2 Tablespoons Tomato Paste

2 Bay Leaves

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

1 Pound Brown Lentils, rinsed and Drained

8 Cups Chicken Stock

2 Tablespoons Balsamic Vinegar

Greek Yogurt, for topping

Cilantro Leaves, for topping

Directions

Heat a large pot or dutch oven over medium high heat.  Add the oil and sausage and cook, stirring occasionally, until browned.  With a slotted spoon, remove the sausage and place on a paper-towel lined plate to drain.

To the same pot, add the onion, carrots and celery.  Cook for 5-7 minutes or until soft, stirring occasionally.  Add the garlic and cook for 30 seconds, stirring often.  Pour in the red wine and cook until most of the liquid is evaporated.  Stir in the tomato paste, bay leaves, salt and pepper.  Add the lentils and chicken stock and bring to a boil.  Reduce heat to medium-low and simmer for 45 minutes-1 hour or until lentils are tender and stew is thickened.  Place the sausage back into the pot and stir in the balsamic vinegar; simmer for 5 additional minutes.  Ladle stew into bowls and top with greek yogurt and cilantro.  Serves 6+