This is a scrumptious, hearty and medium spicy stew and a great way to use a lot of winter greens, jalapenos, and random autumn vegetables. Use french lentils instead of regular, because they hold their shape better and have a nice firm texture. Served with buttered cornbread, drizzled with honey.

INGREDIENTS

• 2 tbsp EVOO
• 1 large sweet onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 3 fresh jalapenos, seeded, and minced
• 1 long red fresh hot pepper, seeded and minced
• 2 small, fresh very dark jalapeno peppers, seeded and minced
• 4-8 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 medium potatoes, cut into ¼ inch cubes
• ½ bunch cilantro, rinsed and chopped
• ½ bunch flat leaf parsley, rinsed and chopped
• 7 cups chicken broth
• 2 cups water
• 2 cups French lentils
• 2 bay leaves
• 4 links, already cooked andouille chicken sausage (such as Trader Joe’s), sliced
• 1 medium bunch red swiss chard, rinsed and chopped
• 1 large bunch mustard greens, rinsed and chopped
• tbsp balsamic or red wine vinegar

DIRECTIONS

1. Heat EVOO in a large stock pot over medium-high heat. Add chopped onions, bell peppers, jalapenos, and other hot peppers. Saute 5-10 minutes, stirring occasionally until they begin to brown.
2. Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
3. Add broth, water, lentils, parsley, cilantro, potatoes, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Meanwhile, brown sliced sausage in a sauté pan over medium-high heat. Add to stew. Pour about ½ cup stew liquid into sausage pan and stir, until browned bits have been removed. Add this liquid back to the stew.
4. When 20 minutes is up, add swiss chard and mustard greens to stew. Stir well, and bring to a boil. Cover, reduce heat and simmer for an additional 5-10 minutes until potatoes and lentils are tender.
5. Stir in vinegar and season with salt and pepper to taste.