Italian Sausage and Roasted Red Pepper Lentil Stew
(makes 4-6 servings)
1/2 pound Italian sausage (casing removed and crumbled)
1 tablespoon oil
1 onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 cloves garlic (chopped)
chili pepper flakes to taste
1 cup red wine
1 cup red lentils
2 cups chicken stock
1 (14 ounce) can diced tomatoes
2 roasted red peppers
1 bay leaf
1/2 teaspoon oregano
1 tablespoon balsamic vinegar
1 parmigiano reggiano rind (optional)
salt and pepper to taste
1/4 cup parsley (chopped)
Directions:
1. Cook the sausage in a large pot and set aside.
2. Heat the oil in the same pot.
3. All the onions, carrot and celery and and cook until tender, about 10-15 minutes.
4. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
5. Add the red wine and deglaze the pan.
6. Add the sausage, lentils, chicken stock, tomatoes, bay leaf, oregano, balsamic vinegar and parmigiano reggiano rind and bring to a boil.
7. Reduce the heat, cover and simmer until the lentils are cooked al dente, about 20-30 minutes.
8. Season with salt and pepper, remove from heat and mix in the parsley.
