Italian Sausage & Lentil Stew
Looking for a cozy dish to warm you up on a cool day? Try this savory, Tuscan-style stew that features flavorful sausage and colorful vegetables - it's as comforting as your favorite sweater.
Ingredients
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 large carrot, sliced (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3.5 cups Swanson® Vegetable Broth
2 teaspoons dried oregano leaves, crushed
1 bay leaf
2 cups cubed red potato
0.5 cup uncooked dry lentils
2 cups coarsely chopped broccoli rabe
2 large carrot, sliced (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3.5 cups Swanson® Vegetable Broth
2 teaspoons dried oregano leaves, crushed
1 bay leaf
2 cups cubed red potato
0.5 cup uncooked dry lentils
2 cups coarsely chopped broccoli rabe
Instructions
Spray a 6-quart saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the sausage and cook until it's well browned, stirring often. Pour off any fat.
Add the carrots, onion, and garlic to the saucepot and cook until the vegetables are tender.
Stir the broth, oregano, bay leaf, potatoes and lentils in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the lentils are tender.
Stir in the broccoli rabe. Cook for 5 minutes or until the broccoli rabe is tender. Discard the bay leaf.
Add the carrots, onion, and garlic to the saucepot and cook until the vegetables are tender.
Stir the broth, oregano, bay leaf, potatoes and lentils in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the lentils are tender.
Stir in the broccoli rabe. Cook for 5 minutes or until the broccoli rabe is tender. Discard the bay leaf.
Italian Sausage & Lentil Stew
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Looking for a cozy dish to warm you up on a cool day? Try this savory, Tuscan-style stew that features flavorful sausage and colorful vegetables - it's as comforting as your favorite sweater.
Instructions
Spray a 6-quart saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the sausage and cook until it's well browned, stirring often. Pour off any fat.Add the carrots, onion, and garlic to the saucepot and cook until the vegetables are tender.Stir the broth, oregano, bay leaf, potatoes and lentils in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the lentils are tender.Stir in the broccoli rabe. Cook for 5 minutes or until the broccoli rabe is tender. Discard the bay leaf.
Ingredients
1 pound sweet Italian pork sausage, cut into 1-inch pieces2 large carrot, sliced (about 1 1/2 cups)1 large onion, chopped (about 1 cup)2 cloves garlic, minced3.5 cups Swanson® Vegetable Broth2 teaspoons dried oregano leaves, crushed1 bay leaf2 cups cubed red potato0.5 cup uncooked dry lentils2 cups coarsely chopped broccoli rabe
