One Skillet Sausage, Lentil, and Veggie Supper
Prep time: 
Cook time: 
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Yield: 4 to 6 servings
 
It doesn't get any easier than this hearty, healthy one skillet supper! Its smoky flavor makes it perfect campfire food.
Ingredients
  • 3 tablespoons olive oil
  • 14-16 oz fully-cooked smoked beef, turkey, or chicken sausage, sliced
  • 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
  • ½ teaspoon cumin
  • ½ teaspoon ground oregano
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups water
  • 1 (15 oz) can brown lentils, rinsed and drained (see Note)
  • 1 tablespoon fresh lemon juice
  • Chopped fresh herbs (such as parsley, chives, etc.), for garnish (optional)
Instructions
  1. Heat the oil in a large skillet over high heat; add the sausage and brown, about 3 to 5 minutes, stirring occasionally. Use a slotted spoon to transfer the sausage to a bowl and set aside for now.
  2. Turn the heat down to medium-high and add the carrot, celery, and onion; cook until just starting to brown, about 7 to 10 minutes, stirring occasionally. Add the tomato, garlic, tomato paste, Worcestershire sauce, Dijon, paprika, cumin, oregano, bay leaf, salt, black pepper, and water.
  3. Bring up to a boil, then cover the skillet and turn the heat down to a simmer; cook until the veggies are tender, about 15 minutes, stirring occasionally.
  4. Add the lentils and sausage, cover the skillet, and cook 5 to 10 minutes to heat through and let the flavors blend.
  5. Turn off heat and add lemon juice, then taste and season with additional salt and black pepper as desired.
  6. Garnish with chopped fresh herbs if desired.
Notes
Canned Lentils: Instead of canned lentils, you could use ⅔ cup 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 and use them the same way you'd use canned lentils.

To Reheat: Add a splash of water, cover the skillet, and bring it to a gentle simmer on the stovetop or on the campfire.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/one-skillet-sausage-lentil-veggie-supper-perfect-for-the-campfire/