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Recipe

Fennel Sausage Lentil Stew

Fennel Sausage Lentil Stew

Equipment

6-8 qt Dutch oven

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.

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 quart Chicken Stock
  • 1.5 cups Green Lentils
  • salt to taste

Steps:

  • Heat oil over medium-high heat. Add ground pork and saute’ until cooked. Remove pork and set aside.
  • 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.
  • Add carrots and celery and saute’ for 1 minute.
  • Add garlic, sauté one more minute.
  • Add Porcini Paradiso, stir well, then stir in the chicken stock.
  • Add in the lentils, and salt to taste, stir well, and bring to a simmer.
  • Turn heat to medium low and place lid on pot. Let cook for approximately 30 minutes, until lentils are beginning to soften.
  • Add ground pork back into pot. Heat through, adjust salt to taste, and serve immediately.
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