Tag Archives: chicken sausage

Mexican Lentil Stew with Roasted Garlic & Tomatillos

29 Friday Oct 2010

Posted by in Recipe, Stew

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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.

Mexican Lentil Stew

12 Monday Oct 2009

Posted by in Dinner, Entree, Lunch, Recipe, Stew

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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.

MexicanLentilStew

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.