There’s nothing I love better than a big bowl of stew on a cold winter’s night. A hardy broth enriched with vegetables, legumes, and smoked sausage makes a beautiful stew for dinnertime, while still fitting into those healthy goals we made for the month of January. Curry powder brings the right spice combination to highlight the flavors in a bowl of winter harvest, creating perfect balance and harmony in every bite. This rustic stew is a simple creation that is easily prepared in less than thirty minutes with flavors that taste like it took all day to create.
A good Dutch oven is the best vessel to make a stew because it’s depth allows for multiple ingredients to be added without overflowing onto the cooktop. An enameled surface with an iron core is what generates the best heat to sauté the vegetables until soft enough to add sausage and legumes. In this recipe, I cook all the ingredients together except the kale, which I save for last, so it has the right amount of wilt before it’s ladled into a bowl. I used stock in a box, but if you happen to have any homemade broth left in your freezer, I highly recommend using it here.
The sweet potatoes and carrots tenderize beautifully participating in a thickened broth that tastes luxurious on the tongue, and still emanating healthful benefits. As for the lentils, I picked up a bag of Umbrian lentils at my local gelateria here in Solvang that texturally are far superior than regular brown, but any brown lentils will do. These tiny pebbled legumes are present in each spoonful of stew and bring together the peasant flavors in this simple pot. I warmed some whole grain tortillas on the stove for a great tool for dipping into the curry liquid to absorb all its richness and reward.
1 white onion, diced
1 clove garlic, minced
1 1/2 teaspoons salt
1 tablespoon curry powder
1/2 pound andouille sausage or smoked kielbasa, sliced
1 large carrot, peeled and sliced in half moons
1 large sweet potato, diced
2/3 cup brown lentils
1 quart chicken broth
1/2 cup coconut milk
1/2 bunch kale or 6 leaves, stems removed – sliced
olive oil for cooking
- In a Dutch oven over medium heat, add 1 tablespoon olive oil and add onions. Sauté for 4 minutes and add garlic, stir.
- Add sausage and stir. Cook for 3 minutes, stirring occasionally. Add carrot and sweet potatoes, stir to combine.
- Add lentils and broth, stir. Turn heat to low and cover pot with lid. Cook for 25 minutes.
- Remove lid and add coconut milk, stir. Add kale and stir to combine. Turn heat to medium and cook for 5 minutes.
- Ladle into bowls. Enjoy!