Polish Sausage Stew with Lentils & Squash

Polish Sausage Stew with Lentils & Squash

Recipe by Bravo TV's Top Chef Season 5 winner, Hosea Rosenberg

Credit: IG user @Honest_Avocado


Ingredients

  • 1 package Teton Waters Polish Sausage sliced into ¼ inch rounds 
  • 2 tablespoons vegetable or canola oil
  • 4 cloves minced garlic 
  • 1 cup diced yellow onion  
  • 1 cup diced red bell pepper 
  • 1 cup diced yellow bell pepper
  • 1/2 medium size acorn squash sliced into thin pieces (or any fall /winter squash) seeds removed, skin optional
  • 1 ½  teaspoon salt
  • 1 ½ teaspoon black pepper 
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons extra virgin olive oil 
  • 1 bunch lacinato kale (aka “dino kale”), ribs removed, chopped  
  • 1 cup green lentils 
  • 16 cups chicken stock (2 qts)

Directions

  1. Preheat oven to 425 degrees
  2. Toss sliced squash with 2 Tablespoons EVOO + ½ teaspoon salt and pepper evenly. Lay out evenly on a sheet tray. Roast for 20 mins, stir halfway through. Check when tender. Remove and set aside.
  3. In a dutch oven, brown sausage pieces over high heat, stirring frequently with a slotted spoon. 4-5 min. Remove and set aside. Reserve oil in pot to keep warm.
  4. Turn heat down to med low. Add onions and peppers. Cook until the onions are translucent. 
  5. Add garlic and sweat out all spices, and cook for 2-3 more minutes.
  6. Add stock and green lentils, and bring to a boil. Then turn down to a simmer. Cover for 20 minutes. 
  7. Add chopped kale and sausage. 
  8. Simmer for 30 more minutes, covered.
  9. Check seasoning and make sure lentils are soft.   
  10. Add squash at the end and stir in, or reserve on the side as a topping to each bowl of stew. 
  11. Serve immediately, and enjoy!warm crusty bread if desired!