Description
A hearty, comforting stew made with plant-based sausage, tender lentils, and aromatic fennel. This one-pot meal is rich, satisfying, and perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 plant-based sausage links (about 10 oz), sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium fennel bulbs, thinly sliced
- 2 large carrots, chopped
- 2 tablespoons tomato paste
- 1 can (14.5 oz) crushed tomatoes
- 1 cup brown lentils, rinsed
- 5 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat Your Equipment: Set a large Dutch oven or soup pot over medium heat.
- Combine Ingredients: Add olive oil and sliced sausage. Sear for 5–7 minutes until browned, then remove and set aside.
- Prepare Your Cooking Vessel: In the same pot, sauté onion, garlic, fennel, and carrots for 5–6 minutes. Stir in tomato paste and cook for 1 minute.
- Assemble the Dish: Return sausage to the pot. Add lentils, crushed tomatoes, broth, bay leaf, thyme, salt, and pepper. Stir well.
- Cook to Perfection: Bring to a boil, reduce heat, and simmer uncovered for 30–35 minutes until lentils are tender.
- Finishing Touches: Remove bay leaf. Stir in lemon juice and parsley. Adjust seasoning.
- Serve and Enjoy: Serve hot with crusty bread or over rice.
Notes
- Use green or brown lentils for best texture.
- Sear the sausage for added depth of flavor.
- Let the stew rest before serving for better flavor development.