30-Minute Sausage and Lentil Stew With Escarole
This lentil, chorizo, and escarole stew is a hearty, one-pot dinner that comes together quickly and reheats well. It's the perfect weeknight dinner.
:max_bytes(150000):strip_icc()/20260105-SEA-Sausage-Lentil-soup-RobbyLozano-HERO-13dd228a75424a778336f31c8d0a74fa.jpg)
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 pound (454 g) fresh chorizo sausage, casings removed
- 1 medium yellow onion (8 ounces; 227 g), chopped
- 2 medium carrots (8 ounces; 227 g total), peeled and chopped
- 4 large cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes)
- 6 cups (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth
- 1 (14.5-ounce; 411 g) can diced tomatoes
- 1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes)
- 2 teaspoons (10 ml) sherry vinegar
- Chopped fresh flat-leaf parsley leaves and tender stems, for serving
Instructions
- 1
In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, carrots, and garlic. Cook, stirring occasionally and breaking up sausage into medium pieces with a wooden spoon, until sausage is no longer pink and vegetables begin to soften, 4 to 5 minutes.
- 2
Add tomato paste, sugar, salt, cumin, garlic powder, oregano, and paprika. Cook, stirring occasionally, until very fragrant, about 1 minute. Add lentils, broth, and tomatoes. Bring mixture to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until lentils are broken down and tender, about 20 minutes.
- 3
Add escarole and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Off-heat, stir in vinegar. Divide stew among serving bowls and top with parsley. Serve.