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.
- 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
- 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.
- Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
- 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.
- 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.
- Stir in vinegar and season with salt and pepper to taste.