Lentil and Chicken Sausage Stew

1. 1
   prep · ~6 min

   Brown the chicken sausage.

   1.Warm the olive oil in a large heavy-bottomed pot over medium heat.

   2.Add the chicken sausage, breaking it up with a wooden spoon.

   3.Cook until browned and no longer pink, about 5-6 minutes.

   4.Transfer the sausage to a plate and set aside, leaving the drippings in the pot.

   TIPDon't rush the browning — those browned bits on the bottom of the pot build the stew's deep savory backbone.
2. 2
   saute · ~7 min

   Cook the aromatic vegetables.

   1.Add the onion, carrot, and celery to the same pot.

   2.Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

   3.Stir in the minced garlic and cook until fragrant, 30 seconds.

   4.Add the tomato paste, dried thyme, and smoked paprika, stirring constantly for 1 minute.

   TIPCooking the tomato paste for a minute deepens its sweetness and removes the raw tinny flavor.
3. 3
   simmer · ~35 min

   Simmer the lentils until tender.

   1.Return the browned sausage to the pot.

   2.Add the rinsed lentils, bay leaves, and water.

   3.Bring the stew to a boil over high heat.

   4.Reduce the heat to low, cover, and simmer gently for 30-35 minutes until the lentils are tender.

   TIPKeep the lid slightly ajar if the stew looks too thin during the last 10 minutes — it thickens as it finishes.
4. 4
   mix · ~1 min

   Season and finish the stew.

   1.Remove and discard the bay leaves.

   2.Stir in the salt and black pepper.

   3.Taste and adjust the seasoning if needed.

   TIPSalt at the very end — lentils can turn tough if salted too early in the simmer.
5. 5
   garnish

   Ladle into bowls and sprinkle with fresh parsley.

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