Creamy Tomato Lentil and Sausage Stew
Creamy Tomato Lentil and Sausage Stew
This is a hearty and creamy stew that is sure to make your family’s bellies happy. We serve this stew with a sugar-and additive free sausage or fry some ground pork to heap on top.
Prep Time: 15 minutes (plus 12-24 hour soaking time). Cook Time: 30 minutes
Ingredients:
3 TBSP extra virgin olive oil or coconut oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 zucchini, finely chopped
1 TBSP garlic finely chopped
1 TBSP grated ginger
1-2 seeded and chopped plum tomatoes or ⅓ cup strained tomatoes - we use Pomi Strained Tomatoes.
½ tsp sea salt
1 tsp each of coriander, cumin, turmeric and ground cardamom
2 cups soaked and rinsed red lentils (we soak the lentils for 24 hours)
3 cups homemade veggie broth, chicken broth or water
1 cup coconut milk (no additives)
5 pre-cooked sausages sliced (additive and sugar free) - we use Blinski’s Wild Mushroom in this recipe or if strict SCD, use ½ pound ground pork - if using ground pork season with ½ tsp each of sea salt, ground fennel and ground sage.
Chopped cilantro as garnish optional
Directions:
Heat 2 TBSP olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté for 2-3 minutes, then add the carrots, celery and zucchini and continue to sauté 5-6 more minutes.
Add the garlic and ginger and cook for 1 minute stirring constantly. Then add the tomatoes and cook for 3-4 more minutes until the tomato darkens - you want to get rid of the raw tomato flavor.. Add the salt and spices and continue stirring to cook the spices until aromatic, about 1-2 minutes.
Add the lentils and the broth or water, bring to a boil and then simmer on low for 20 minutes with the lid on.
Add in the cup of coconut milk and simmer on low for an additional 10 minutes.
While the stew is cooking, heat the remaining tablespoon of olive oil in a large sauté pan and cook the sausages until browned and heated through or the ground pork with the seasonings until no longer pink.
Remove from the heat, top with the sausage or pork and sprinkle with cilantro.
