Prep 15 mins
Cook 2 hrs 15 mins
A wonderfully rich and savoury lentil stew, perfect for a cold winter's day...
- 6 cups chicken stock
- 2 cups dried red lentils
- 2 1⁄2 cups cooked sausage or 2 1⁄2 cups kielbasa
- 1 cup dry red wine
- 1 (15 ounce) can diced tomatoes with juice
- 1 (12 ounce) can corn
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cumin
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 tablespoons ginger, minced
- 2 teaspoons dried thyme
- Mix all ingredients in large saucepot on stove or in crock pot.
- Stir and put lid on.
- Simmer on low for 2 hours or until lentils are soft.
- Serve with biscuits or toast.
I used beef bouillon in place of the chicken stock and added some leftover carrots and mushrooms I had on hand. I also served over jasmine rice rather than toast. The dish smelled and tasted delicious, with the mixture of spices elevating the flavor quotient nicely.
My boyfriend and I had this last night for dinner - it was superb! The flavors melded together so wonderfully, and the kitchen smelled divine while cooking. I also used lean turkey sausage and thought that the red wine worked well with it. I may try beef broth as a variation and see how it comes out. I did add some chopped onion, carrot, and celery (about 1.5-2 cups total) since I served this as a one dish meal over basmati rice. It came out great. I'm excited for the leftovers later this week!
I made this for a "Lets Share Dinner" night. It's a small group of friends who occasionally decide to gather at someones home and we each make a dish for dinner in their kitchen, it's always tons of fun and a great way to try a recipe out on 8 people. I found some smoked turkey sausage that I used and used an eggplant in place of the corn (because I had one in the fridge and forgot to buy the corn). Everyone decided that white wine would be better with the turkey and I, not being a wine devotee, went with the popular vote. Everyone loved the red lentils in the dish and thought the spicing was excellent, not overdone and in perfect keeping with the flavors of the dish. It was served with couscous cooked with chicken broth with dried apricots and some mint in it.