Lentil, Kale, & Andouille Sausage Stew (and kofta lunch!)

June 8, 2013 8:35 pm by Pooja

Despite the order of my title, first, LUNCH!


I needed to use up the ends of a Drumlin Community Farms salsa & marinara sauce. The marinara sauce was opened to compliment my stuffed shells at the end of last week, but it wasn’t really hitting the spot. Then, I realized: I don’t know why, but it would make an excellent tomato curry! (Weird.) I had some veggie meatballs from TJs that I picked up months ago, on my parents insistance that it’s a great substitute for kofta. So, I fried a red onion with some spices, added tomato-y-ness with some water for liquid, and simmered the “kofta”. Served over some basmati and a scoop of market yogurt with a few straggler peas I found in the freezer. Overall – pretty good use of random market stuff and things that were wasting away in my freezer! (Note to self: when peas are in season, I could pick up a lb of tomatoes and recreate this!)

Now – to the main event.

lentil sausage kale stew

Ta-Da! (Sorry for the dark picture, we had a very late dinner!)

I have to say – it was entirely too hot in the house for this. I thought it would be fine, with our 60 deg days. But apparently, running the bread machine, slow cooker (black beans, upcoming), and the stove all at the same time makes the kitchen hot. Who knew 😛

Lentil, Kale, & Chicken Andouille Sausage Stew!
adapted from Rachel Ray’s “Week in a day”

1 tbsp olive oil
12oz Chicken Sausage (spicy was so good!)
2-3 small red onions (or maybe one whole regular onion)
2 carrots, diced
1 tbsp tomato paste (optional, I think)
1.5 c brown lentils
4 c chicken broth
at least 2 c water (I added much, much more)
a few leaves fresh oregano
a couple pinches of dried rosemary
2 cloves of garlic, diced
some cumin (whoops, didn’t measure it!)
4 oz no-yolk egg noodles
1 bunch rinsed, de-stemmed, and finely diced kale

First, I took the sausage out of its casing and broke it up a bit. I browned it in a tbsp of oil. I thought I could use a tsp and I was wrong and ended up adding more oil to the pan! When the sausage was partially browned, I added the onion and carrot and cooked until the sausage looked almost done. Then, I should have added the tomato paste (but ended up adding it after the broth by accident). Added the broth, lentils, water,  herbs, garlic, and cumin. I let this simmer until the lentils were almost as tender as I wanted. I find this takes me only 10 minutes, but recipes always say it should take more time!

Then, I added the egg noodles, at the end, as an impulse, since I was worried it wouldn’t be calorie-dense enough for Glenn. After looking in my fridge and cabinet, that’s what I found. It would have been nice with the potato Rachel calls for or even sweet potato or cooked brown rice. Since I added egg noodles, I also added maybe nearly two more cups of water. When the egg noodles were done, I added the kale and served it up! Yum!

This made 6 Pooja-servings, but probably only 4-5 Glenn-servings 🙂
One Pooja-serving has 282 cals, 8g fat, 41g carbs, 13g fiber, and 23g protein.

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