One Skillet Sausage, Lentil, & Veggie Supper {Perfect for the Campfire!}

This meal is the perfect thing to make when you haven’t been shopping in a while and there are just a few lonely veggies in your fridge.  Feel free to swap out just about anything – the type of sausage, veggies, and lentils – for whatever you have on hand.

Like most meals that come together unplanned and somewhat haphazardly, this meal turned out to be a real winner.  It was perfect comfort food with its heartiness and smoky flavor…to me, it tasted like campfire food.  (And since it’s an easy, one skillet meal, I think it would turn out great cooked on a campfire!)  Even though I haven’t been camping in what feels like forever (and I have no intention of going anytime soon unless there is a full kitchen and bathroom involved and no tents in sight, lol!), with this supper it was easy to imagine I was camping.  Well, that and the s’mores we made under the broiler for dessert.  :)

One Skillet Sausage, Lentil, & Veggie Supper

Serves 4 to 6

14-16 oz smoked sausage (I used Hillshire Farms Beef Smoked Sausage), sliced into rounds or half-moons

3 tablespoons olive oil

4 medium-large carrots, chopped

3 large stalks celery (including leafy green tops), chopped

1 large onion, chopped

1 large tomato, chopped

2 large cloves garlic, minced

2 oz tomato paste

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon smoked sweet paprika

1/2 teaspoon cumin

1/2 teaspoon ground oregano

1 bay leaf

1 tablespoon lemon juice

1 (15 oz) can brown lentils, rinsed and drained*

Salt and pepper

Chopped fresh herbs (such as parsley, chives, etc.), for garnish (optional)

In a large lidded skillet, heat oil over high heat; add sausage and brown (about 3-5 minutes), stirring occasionally.  Use a slotted spoon to remove the sausage; set aside for now.

Turn the heat down to medium-high and add the carrots, celery, and onion; cook until just starting to brown (about 7-10 minutes), stirring occasionally.  Add tomato, garlic, tomato paste, Worcestershire sauce, Dijon, paprika, cumin, oregano, bay leaf, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water.  Bring up to a boil, cover skillet, then turn heat down to a simmer; cook until veggies are tender (about 15 minutes), stirring occasionally. 

Add lentils and sausage, cover the skillet, and cook 5-10 minutes to heat through and let the flavors blend.  Turn off heat and add lemon juice, then taste and season with salt and pepper as desired.  Garnish with chopped fresh herbs if desired.

To Reheat:  Add a splash of water, cover the skillet, and bring it to a gentle simmer on the stovetop.

*Instead of canned lentils, you could use 2/3 cup of dried brown lentils if you prefer.  To prepare the lentils, sort through them to remove any small stones or pieces of dirt, and then rinse with cold water in a colander.  Bring the rinsed lentils and 3 cups of water (or low-sodium broth) up to a boil (don’t add salt because it can toughen the lentils).  Cover the pot, turn the heat down to a simmer, and cook for 20 to 30 minutes (adding more water as necessary) until the lentils are tender but not mushy; strain.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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