Looking for cozy comfort in a nourishing meal? That is often how I feel, especially when it’s brr chilly out and I’m looking for a warm bowl of healthy goodness to satisfy me. This meal came together one night as I gathered odds and ends from my fridge and pantry. I wanted a way to stretch the budget a bit as well. This Lentil & Andouille Stew is what I came up with. I’ve made it several times since, as it is a very economical and filling meal.
Ladle up this steamy stew tonight. Thick and hearty, this recipe is full of filling ingredients like lentils, sausage and veggies that will keep you satisfied all night.
- 12 ounces - 1 lb Andouille Sausage, kielbasa or smoked sausage
- 2 cups sprouted lentils
- 2 cups diced carrots
- 2 cups fresh or frozen green beans, cut into pieces
- 1 head of garlic, peeled and chopped
- 1/2 cup sundried tomatoes, chopped
- 10 cups bone broth
- 1 large wedge of parmesan rind
- 1 Tbsp. dried basil
- Salt & Pepper to taste
- Ghee, Lard or Coconut Oil
- Heat a stock pot, add 1 Tbsp. of fat and sauteed the carrots for a few minutes.
- Then add the garlic, saute 1 minute.
- Add remaining ingredients (minus the sausage).
- Bring to a quick boil, then reduce the heat to low to keep the stew at a gentle simmer.
- 45 minutes gentle simmer, or longer until lentils are tender
- Cook the sausage separately and add in the last 10 minutes of cooking time.
- Remove from heat - remove the parmesan wedge.
- This makes about 4 quarts of thick, hearty stew.
- *Note: This could also be made in a slow cooker. Saute carrots and garlic first then transfer to your slow cooker, add remaining ingredients. Start it out on high for 30 minutes to 1 hour if you have the chance, this will help bring it up to temperature more quickly. Then switch to low for 6-8 hours. Add the sausage in at the beginning or end, whichever is more convenient for you.
I’m gonna be honest here and maybe even disappoint y’all a little. I didn’t sprout my lentils, I bought already sprouted and dried lentils. Sometimes, I have to make a choice between time and money. Really, time IS money to me and it’s so precious. Anyway, you CAN sprout your own or you can buy them. It’s your choice, planning is key and can take minutes a day. Sprouting lentils helps to make them more digestible, simple as that. Since I don’t eat a lot of legumes, when I do eat them I want to make sure they are as digestible as possible and the most nutritious they can be.
Click here for the process to make sprouted lentils. I recommend only going until you just see them begin to sprout, then either cook them right away in this stew -OR, dehydrate them and store to use in recipes later.
If you don’t want to actually sprout your own lentils or buy sprouted lentils, simply soak regular lentils at least 12 hours and then drain and rinse well. This helps to remove some harmful substances, such as lectins, phytic acid, enzyme inhibitors and some starches. If you have compromised digestion (such as diarrhea, IBS) you may want to avoid legumes until that issue is resolved since they are hard to digest. I really love this articles; ‘Are Legumes “Paleo”? And Does It Really Matter?’ by Chris Kresser – it may help you not to fear consuming some legumes in your diet.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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