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New Year's Day Lentil Stew

New Year's Day lentil stew simmers brown or green lentils with Italian pork sausage, vegetables, and chicken broth until tender. Kale wilts into the hearty stew, while red wine vinegar adds a bright finish.
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Prep Time 15 minutes
Cook Time 57 minutes
Rest 5 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian pork sausage sweet or hot; casings removed
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 lb brown or green lentils rinsed and picked over
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups kale chopped, tough stems removed
  • 1 tbsp red wine vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook, breaking it into small pieces, until browned and it reaches 160°F, 8–10 minutes.
  3. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 6 minutes.
  4. Stir in the garlic and cook until fragrant, about 30 seconds.
  5. Add the lentils, broth, tomatoes, bay leaves, thyme, salt, and pepper.
  6. Bring the mixture to a boil.
  7. Reduce the heat and simmer partially covered until the lentils are tender, 30–40 minutes.
  8. Stir in the kale and simmer until wilted and tender, 5–8 minutes.
  9. Remove the bay leaves and stir in the vinegar.
  10. Let the stew rest off the heat for 5 minutes before serving.

Notes

For tender lentils, simmer until they are soft but still hold their shape. Refrigerate leftovers for up to 4 days; freezer-friendly. Turkey Italian sausage can be used as a lighter swap.