Maple-Sausage and Lentil Stew

Savory meat and vegetable stews are the perfect warm-up dish on a cold evening. But they don’t need to be heavy or fat-laden. With nutritious lentils and other fresh vegetables and a small amount of meat for four servings, this stew is hearty but not heavy. Maple syrup balances the savor with a little sweetness—and really kicks up the flavor of mild sausage.

Note: Use whatever kind of sausage you prefer. Sweet or hot Italian, chicken or turkey, even a kielbasa will work. I chose small breakfast sausages because those are what the butcher had made fresh when I was at the shop. Sometimes that’s the best way to decide on what’s for dinner.  

Breakfast Sausages

Serves 4

Ingredients

• 8 thin pork sausages (such as breakfast sausages, about 3/4 lb), cut in half crosswise on the diagonal
• 1/4 cup plus 2 tbsp maple syrup
• 2 tbsp olive oil, divided
• sea salt
• freshly ground black pepper
• 6 oz peeled, baby-cut carrots, cut in half lengthwise
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 3/4 cup brown lentils, sorted, rinsed, and drained
• 2 1/2 cups vegetable broth, plus more as needed

Pepper, Carrots, and Onions for the Stew

Brown Lentils

Preparation

1. Place the sausages in a small glass dish or bowl and drizzle with 1/4 cup maple syrup. Toss to coat and let stand at room temperature 30 minutes.

Maple-Marinated Sausages

1. Heat a Dutch oven or large, deep skillet over medium heat and add 1 tablespoon of oil. Season the marinated sausages with salt and pepper (discard any syrup remaining in the dish) and sear lightly until just beginning to brown, 5-6 minutes. (Sausages won’t be cooked through.) Remove to a plate. Do not wipe out the pan.

Sausages Beginning to Cook 

Browned Sausages

1. Add the remaining 1 tablespoon of oil to the pan and add the carrots, onion, and bell pepper. Cook until just beginning to soften, 4-5 minutes. Add the lentils and broth and season with salt and pepper.

Vegetables Beginning to Cook 

Lentils and Broth Added

1. Return the sausages to the pan and stir in the remaining 2 tablespoons of maple syrup. Bring to a simmer then reduce the heat to low. Cover and cook with the lid slightly ajar until most of the liquid is absorbed and the vegetables are tender, about 40 minutes. (Add a little more broth if the stew dries too much before the lentils are tender—but not mushy.)

Sausages Returned to the Skillet 

Cooked Stew

Divide the stew among 4 shallow bowls and serve hot.