I haven’t wanted to mention this but I’ve been trying to change the way we eat. Nothing drastic – just a few small changes to incorporate more healthy foods into our dinners. After 7 years of marriage, I’ve learned not to make a big deal out of things like this. When I decided to stop eating white sugar, I didn’t make a big deal out of it. I just replaced it with Tubinado and acted like it was nothing new. When I wanted to go from cows milk to almond milk, I just showed up one day with some Almond Breeze and poured it on my cereal like it was our regular milk. That’s the plan with leafy greens. This stew came about because I wanted to work some greens into our dinner. I figure if I start adding them to our meals on a regular basis, no one will notice. Right?
This stew works well with any winter green. If you want extra kick, use some Andouille instead of smoked sausage. This makes about 6 servings.
Lentil and Sausage Stew with Greens
- 2 cups dried lentils
- 4 cups low sodium vegetable broth
- 2 cups water
- 2 cups chopped greens (turnip, kale, or collards)
- ¼ chopped flat leaf parsley
- 1 cup diced carrots
- ½ cup diced celery
- 8 oz smoked turkey sausage, sliced into ¼ half moons
- 1 small diced onion
- 1 tsp Cajun seasoning
- ½ tsp thyme
- Pepper flakes (optional)
- Add oil to large pot and heat over medium heat.
- Add celery, onions, and carrots. Saute until onions are almost translucent.
- Add vegetable broth and water and bring to boil.
- Add lentils and greens, turn heat down to a simmer. Cover and cook until lentils start to soften – about 15 minutes.
- Add sausage and seasonings. cook for another 10 minutes.
- Remove from heat and stir in parsley.
Number of servings (yield): 8