Okay, so I think I make yummy dinners every night of the week…but this Sausage & Lentil Chili takes the top prize for the absolute yummiest I’ve made in a long time. It was on another level. We were obsessed with it…and I think you will be too.
Now, don’t be scared if you haven’t cooked with lentils before. You’ll find them right there on the grain aisle next to the dried beans/rice/quinoa/pasta and such. You will just need one bag of dry lentils (2 cups). That’s it. I’m telling you…this was such a hit on so many different levels. Make it and tell me what you think too!!
This recipe serves four.
Shopping List
1 pound of bulk Italian sausage (we used a mild sweet sausage but you could use spicy)
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
3 cloves of garlic, chopped
salt and pepper
2 (14 oz) cans of diced tomatoes
1 (8 oz) can of tomato sauce
1 (10 oz) package of frozen spinach, thawed and all of the excess water squeezed out (I squeeze it in a clean kitchen towel over my sink)
1 (32 oz) box of chicken stock
2 cups of dry lentils
grated Parmesan cheese to garnish
chopped parsley to garnish
In a large pot over medium-high heat, brown up your sausage in a drizzle of EVOO until it’s cooked and crumbly. Next, add in your chopped onion and garlic with a pinch of both salt and pepper. Saute about 5 or 6 minutes until the onions are soft. Next, stir in your tomatoes, tomato sauce, spinach, stock and lentils. Bring everything to a boil and then immediately reduce the heat to low and simmer for one hour, stirring occasionally.
After an hour, your lentils will be soft and your chili will be nice and thick. Ladle the chili into bowls and garnish with a little grated Parm and chopped parsley. Then email me and tell me how good this supper was 🙂 .
Enjoy!
