Italian Sausage & Lentil Stew

Today's post is all about freezer cooking.  I learned about this 2 years ago when I was pregnant with my daughter.  WOW is all I can say.  Learning this has taken a lot of hassle out of dinner.  I've even learned how to save big bucks with this technique.  If it is a meal we really like, then I double the recipe and freeze half.  If it is a big meal (serves more than 4-5) then I automatically divide into 2 smaller pans and freeze half!! Wow...where was I when all this information first came out??

So today I give you one of my family's favorite winter stew...because it is keeping with the tradition of the week: IN SEASON!!

Ingredients:

• 1 lb sweet Italian sausage
• 2 large carrots, sliced (in season)
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (I use my garlic press, it's just easier)
• 4 cups Chicken or Vegetable broth
• 2 tsp dried oregano leaves or 2 Tbsp chopped fresh oregano
• 1 bay leaf
• 2 cups cubed red potatoes (in season)
• 1 cup dried Lentils
• 1/2 bunch fresh Kale (in season)

1. Spray a skillet with cooking spray and heat over medium-high heat.  If sausage is still in casing, removing casing.  Cook sausage like you would cook ground beef, making sure it's well browned. Pour off any fat.

Sausage with casing removed

Sausage fully cooked

2. Put sausage in a large pot (I use my trusty stockpot). Add carrots, onion and garlic and cook until vegetables are tender.

My trusty Stockpot!!

My garlic press I use for "minced" garlic

3. Stir in the broth, oregano, bay leaf, potatoes and lentils.  Heat to a boil.  Reduce heat to low.  Cover and cook for 40 minutes.

with everything added together

4. Meanwhile, grab leaves from the kale bunch and pull the leaves from the main vein (each leaf will have a tough main section going down the middle, known as the vein.  If you don't like it, then pull the leaf away from it).  Coarsely rip the leaves and set in a bowl to the side.

what a bunch of Kale looks like

5. When 40 min is done, dumb the Kale on top of the stew and put lid back on.  Set timer for 5-7 minutes more or until Kale is slightly wilted.  Stir Kale into stew. **Remember, before you serve or freeze, REMOVE THE BAY LEAF**

Just dumb Kale in

after 5-7 min, Kale looks wilted

Finished stew!!

Like I mentioned, we love this stew.  The only thing the little ones sometimes pick out is the Kale.  We usually serve ours with bread and butter or dinner rolls. 

TO FREEZE:
Let stew cool in pot and then divide between plastic containers.  Label and freeze.  To reuse, thaw in fridge overnight and then just throw in a pot at dinner time until heated up.

I got 2 dinners and 1 lunch!!!

I hope you enjoy this recipe, as the weather is getting cooler.  Kale is a wonderful leafy green, in season right now, that is very delicious and healthy for you.  We actually got a bunch in our CSA basket today!! If you missed my post on CSA's, click here!!

Happy Freezing!!

Amanda