Wednesday, April 3, 2013

Lentil Vegetable Sausage Chili

This evening, I needed to use certain things I already had in my kitchen, and I really wanted a good yummy lentil hot something, on this cold night in April.  So, I made up the following recipe, and boy, is it a winner!  We loved it.  My husband said this is his favorite lentil meal so far, and I'm a huge fan myself.  Let me know if you try it!  :~)  Blessings, Amber

Amber's Lentil Vegetable Sausage Chili

3 cloves organic garlic, minced
2 organic leeks, trimmed and chopped small
2 organic green onions, trimmed and chopped small
2 tablespoons olive oil
1 pound all natural pork sausage, cold, but not frozen
½ cup dry red lentils
½ cup dry green lentils, (may use 1 cup of whatever lentils you have)
1 quart organic vegetable broth
1 cup organic vegetable broth
3 organic carrots, ends trimmed off and diced small (do not peel organic carrots!)
3 organic red potatoes , diced small (do not peel)
1 cup organic corn kernels, (may use canned or frozen)
15 ounces organic tomato sauce
½ teaspoon pink himalayan salt
½ teaspoon organic garlic pepper
½ teaspoon organic paprika
4 tablespoons fresh parsley

Place red and green lentils in large stainless steel pot and pour all of the vegetable broth (1 quart + 1 cup) over them. Cover and simmer on low, while preparing the other ingredients.

Add 1 pound of pork sausage to middle of stainless steel skillet, on medium low. Around the edges, on outsides of meat, place minced garlic, chopped leeks, and chopped green onions in 2 tablespoons of olive oil.

Turn up heat to medium, for the skillet. Start to brown pork sausage and break it up in to small bites, with a metal spatula. Once all meat is broken up, turn back to medium low heat and begin to mix with other ingredients, until vegetables are tender and meat is lightly browned.

Afterwards, add skillet mixture to large pot with lentils, which should be softening by now, still on low. Add carrots and potatoes (both should be diced small), corn kernels, and tomato sauce. Stir well. Then, season pot with pink himalayan salt, garlic pepper, paprika, and throw in some cayenne pepper if you want a little more heat. ;) Stir well.

Bring to slight rolling boil, and then immediately turn heat to low. Cover and simmer, cooking for 30 minutes. Add chopped fresh parsley to top of chili, and cook covered again for 15 additional minutes. Enjoy while hot, with some freshly baked corn muffins or cornbread. :~)

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