Lentils, turkey sausage, carrots, onions, mushrooms and escarole

Oh, lentils, you are about the perfect food. Really high in protein and fiber and low in calories. And so yummy! John made this dish while I was out having lunch with my sister and going to a craft fair. He made our lentil concoction in two steps. After browning the sausage, mushrooms and onions, he cooked the lentils in chicken stock with the mushrooms and onions. He put in some of the sausage and some carrots as well as a can of petite dice tomatoes. The lentils need to be cooked for about 20 minutes to become tender. Since the carrots and sausage give up a lot of their flavor and texture to the lentil broth, he added a second helping of the sausage and carrots when we reheated the stew at dinnertime. At this point we also added the escarole. It seemed unusually delicious this time but I think I say that every time we eat it. This could be translated easily to a vegetarian dish by omitting the turkey sausage and cooking the lentils in vegetable stock or water.

Lentil stew

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