Fennel Sausage Lentil Stew

The perfect stew for a cool autumn evening that has delicious flavor and is full of protein for a filling dish. It freezes well, so make a big batch and put some away in the freezer to pull out whenever, as it makes for a quick and hearty lunchtime snack or an easy dinnertime meal.

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 2-4

Equipment:

6-8 qt Dutch oven

Ingredients

  • 2-3 T Olive Oil (for sautéeing
  • 2 lb Ground Pork
  • 2 cups Yellow or White Onion, sliced in approx. 1/4" thick slices
  • 2 cups Fennel bulb, sliced in approx. 1/8" thick slices
  • 1 cup carrots, chopped into 1/2" chunks
  • 1 cup celery, chopped into 1/2" chunks
  • 1 Tbsp Garlic Paste or finely minced garlic
  • 1 Tbsp Spice Tribe Porcini Paradiso
  • 1 cup Chicken Stock
  • 1.5 cups Green Lentils
  • salt to taste

Steps

  1. Heat oil over medium-high heat. Add ground pork and saute' until cooked. Remove pork and set aside.
  2. Reduce heat to medium. Add onions and fennel to pan drippings, sauté for 1 minute, then place lid on pot for two minutes (careful not to let it burn). Remove lid, onions should have begun to caramelize.
  3. Add carrots and celery and saute' for 1 minute.
  4. Add garlic, sauté one more minute.
  5. Add Porcini Paradiso, stir well, then stir in the chicken stock.
  6. Add in the lentils, and salt to taste, stir well, and bring to a simmer.
  7. Turn heat to medium low and place lid on pot. Let cook for approximately 30 minutes, until lentils are beginning to soften.
  8. Add ground pork back into pot. Heat through, adjust salt to taste, and serve immediately.