Best Spicy Sausage And Lentil Stew With Escarole Salad Recipes

French-Lentil and Sausage Stew image

Provided by Martha Stewart

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3 1/2 cups Le Puy lentils (about 2 pounds), rinsed and picked over
2 cups homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 teaspoons finely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

Escarole, Sausage, & White Bean Stew image

Provided by Umberle

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

Steps:

Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
Add garlic and red pepper flakes and cook until the garlic softens.
Add escarole and cook until wilted (2 minutes).
Add beans and cook for a minute.
Add the stock and bring to a slow boil.
Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
Season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3

Lentil Soup with Italian Sausage and Escarole image

Provided by Maggie Ruggiero

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 14

1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons

Steps:

Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.