Lentil Stew with Sausage and Rapini
Lentil Stew with Sausage and Rapini
Ingredients
- 1 lb (450 g) Italian sausage meat (from 4 to 5 sausages)
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 bunch rapini, leaves, buds and stems separated, stems cut into rounds (see note)
- 2 tbsp (30 ml) tomato paste
- 1 ½ cups (375 ml) chicken broth
- 1 can (14 oz/398 ml) lentils, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Parmesan shavings, to taste
Instructions
- In a large pot over medium-high heat, brown the sausage meat in the oil, breaking the meat up with a wooden spoon. Add the onion and cook for 2 minutes while stirring.
- Add the garlic, rapini stems and tomato paste to the pot. Mix well. Deglaze with the broth. Add the lentils, tomatoes and spices. Season generously with pepper. Bring to a boil. Simmer for 8 minutes. Add the rapini buds along with three-quarters of the rapini leaves, and cook for 2 more minutes. Adjust the seasoning.
- Serve the stew in shallow bowls. Garnish with Parmesan shavings and the remaining rapini leaves.
Lentil Stew with Sausage and Rapini