Red Lentil Stew

17 Dec

Red Lentil Stew

This week, I’m trying my best to eat in and also eat healthy. Last night, I created a red lentil stew that was so simple and soooo out of this world. It took no longer than 15 minutes to make. In this busy holiday season that is music to my ears like bows of holly to halls.


  • 1 cup red split lentils
  • 2 1/4 cups low sodium chicken broth
  • Handful of shredded carrots
  • 2 Turkey Sausages, cut into fourths
  • 1/4 cup Pinot Grigio
  • 1 tsp. black pepper
  • 1 tbs. garlic powder
  • 1 tbs. olive oil


  1. Sort and rinse red split lentils before cooking.
  2. Heat oil in a pan and add lentils.
  3. Toss lentils and coat with the oil for a minute.
  4. Add broth, wine, and seasoning.
  5. After stirring a minute, add the carrots and sausage.
  6. Cover with a lid and simmer over low heat until tender and the liquids are almost absorbed, approximately 12 minutes.

I served this delicious concoction over a bed of cous cous. You’ll note that the red lentils do not actually remain red after cooking. Ironic, right?

Final Product

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