Start the school year with nutrient dense creamy sprouted red lentil and sausage stew. It is full of broth, vegetables and protein for a great lunch or dinner.
I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.
Ready or not, summer is over. The holiday has come and gone. It is back to school time for everyone.
It is also time for the weather to turn cooler and the days to be shorter.
After hot summer days it is time to return to a warm bowl of soup, freshly baked bread and hot apple cider.
Soup is the perfect fall food. It is comforting and warm. But it will also help boost your immune system if you include lots of homemade bone broth. Just what you need for warding off illnesses in the fall.
But I’ve got a new soup for you that the whole family will love. The really great thing is that it is easy to make and packed with nutrients.
It starts with lentils.
Sprouted red lentil and sausage stew starts with Bob’s Red Mill red lentils. They contain lots of fiber, protein and iron. It is important to sprout them first for easier digestion and absorption of nutrients. It will also allow them to cook very quickly.
If you’ve never sprouted lentils it is so easy. Just put warm water over them. That’s pretty much all there is to it.
Now add bone broth, sausage and vegetables to these colorful lentils and you’ve got an amazing soup that comes together in no time.
Looking to add even more nutrition? Toss your favorite greens in during the last few minutes of cooking (I like spinach). Then top it all off with some plain Stonyfield yogurt for creaminess and healthy fat.
Your kids will love it.
Are you worried your kids won’t be willing to try lentils? No need for concern. The lentils cook down and virtually disappear into the soup. It just looks like sausage and vegetables. But the lentils will give the soup a great texture and thickness. They make it really filling.
Great for lunch or dinner.
You’ll want to make a big batch of sprouted red lentil and sausage stew. Have it for dinner one night. Then pack the leftovers in lunches. Simply warm it on the stove for a minute in the morning and pack it in a thermos.
This stew also freezes well. So you can make a double batch to eat some now and freeze a meal for another busy week night or easy lunches later on.
Red lentil and sausage stew is filling enough to be your whole meal. But we like some variety. So I serve it with crackers and cheese, bread with jam or a delicious sweet bread like pumpkin, zucchini or winter spice.
Have you ever had red lentils? Are you ready to try some?
Whether you’re new to lentils or they are a staple in your pantry, this creamy sprouted red lentil and sausage stew needs to be on your menu this fall.
- 1/2 cup Bob's Red Mill red lentils
- 3 cups warm water
- 3 cups chicken broth
- 1/2 lb. ground sausage, cooked and crumbled OR precooked sausage, cut up
- 2 large carrots, cut up
- 1/2 cup sweet potato, cut up
- 1 small onion, cut up
- 1 Tbsp. extra virgin olive oil
- 1 tsp. unrefined sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried dill weed
- 1 cup plain, whole milk Stonyfield yogurt
- optional: 2 cups chopped greens (spinach, kale, chard)
- In a small bowl combine the lentils and warm water. Let sit in a warm place or in the oven with the light on for at least 12 hours. Drain water and return to warm place for another 6 or more hours to sprout.
- In a large sauce pan saute the vegetables in olive oil 5 minutes.
- Add the broth and seasoning.
- Simmer 20 minutes.
- Add the sprouted lentils and cooked/cut up sausage.
- Simmer another 20 minutes.
- Add greens in last 3 minutes if desired.
- Top individual bowls with plain yogurt and stir into soup.
This post is linked to Savoring Saturdays.
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