This deliciously savory stew combines mexican flavors with hearty lentils and an assortment of colorful fall vegetables.

INGREDIENTS

• 2 tbsp plus 1 tsp extra virgin olive oil, divided
• 1 whole head garlic
• 1 pint tomatillos, quartered
• 2 jalapenos, halved lengthwise
• 2 cups lentils
• 1 1/2 tsp ground cumin
• 3/4 tsp ground coriander
• 1 tsp oregano
• 1 large onion, chopped
• 4 large carrots, sliced
• 4 small bell peppers, chopped
• 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
• 8 cups organic chicken broth
• 1 bunch fresh cilantro, rinsed
• 3 links organic, chicken sausage
• 2 bay leaves
• 1 tsp white wine vinegar

DIRECTIONS

1. Preheat toaster oven to 325 degrees F.
2. Remove white papery skin from garlic head (do not peel or separate cloves). Rub 1 tsp oil over garlic head and wrap in aluminum foil. In a small baking dish lined with aluminum foil, add tomatillos and jalapeno peppers, coat evenly with cooking spray.
3. Bake tomatillos/jalapeno peppers at 325 for 20 minutes or until they being to brown (stirring occasionally) and place in a large bowl and set aside; in same oven, bake garlic for 1 hour. Separate cloves; squeeze to extract garlic pulp in the large bowl with roasted tomatillos. Set aside.
4. While garlic and tomatillos/jalapenos are roasting, heat 2 tbsp oil in a large saucepan over medium-high heat. Add onion and carrots; saute 5 minutes or until softened. Stir in broth, bell peppers, cumin, coriander, oregano and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 25 minutes.
5. Meanwhile, combine garlic and roasted tomatillos/jalapeno peppers and cilantro in a blender or food processor. Pulse until well blended. Add mixture to lentils. In a large skillet, saute chicken sausage until browned. Add to lentils.
6. Simmer lentils for an additional 15 minutes or until lentils are tender.
7. Remove and discard bay leaves. Place 2 cups lentil mixture in a blender (make sure to pick out any pieces of sausage – you do NOT want to blend any of these pieces). Process until smooth. Return pureed mixture to pot, stir well. Stir in vinegar
8. Serve with cornbread or Green Chili Cheddar Cornmeal Muffins.