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Donal Skehan
Italian Sausage & Lentil Stew with Kale & Chilli Oil | DonalSkehan.com
  • autumn

Italian Sausage & Lentil Stew with Kale & Chilli Oil

October 19

Italian Sausage & Lentil Stew with Kale & Chilli Oil is the one you make on Sunday and eat all week. Yes, it’s technically a stew, but it eats like a soup brothy, rich and full of texture.

  • serves Serves 4
  • time 1 hr 15 mins

Method

  1. 1. Heat the olive oil in a large casserole dish over a medium heat, and fry the sausages for 6–8 minutes, until browned all over then remove and set aside.
  2. 2. Into the same pot, add the onion, garlic, celery, and carrot. Cook for 8 - 10 minutes until the onions are translucent and then vegetables are softened. Season lightly then stir in the tomato puree, oregano, and Calabrian chilli paste. Cook for 1–2 minutes.
  3. 3. Splash in the red wine and let it bubble for a few minutes, scraping the bottom of the pan as it bubbles to incorporate any caramelised bits from the bottom of the pan.
  4. 4. Add the lentils, chopped tomatoes, and stock and stir to combine then return the sausage to the pot, sitting them into the stew.
  5. 5. Bring to a boil, then reduce to a low simmer. Cook, uncovered, for 35–40 minutes, or until the lentils are tender and the stew has thickened. Keep an eye on it and add more water if it becomes too thick.
  6. 6. Stir in the kale and butter and cook for a further 7 - 10 minutes until the kale is wilted and tender. Season with salt and plenty of black pepper then spoon into bowls. Grate over a good amount of Parmesan then sprinkle over some chopped parsley. Drizzle with some chilli oil to finish and serve with plenty of crusty bread for mopping up all the juices.

Ingredients

8 Italian fennel sausages

2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 celery stalks, finely diced

1 carrot, peeled and finely diced

1 tablespoon tomato paste

1 teaspoon dried oregano

2 tablespoons Calabrian chili paste (or to taste)

⅓ cup red wine

¾ cup dried green or brown lentils

1 can (14 oz) chopped tomatoes

5 cups chicken or vegetable stock

5 oz cavolo nero (Tuscan kale), thick stems removed, leaves roughly torn (about 4–5 cups packed)

3½ tablespoons butter

Sea salt and freshly ground black pepper, to taste

To Serve:

Finely grated Parmesan cheese

Small handful flat-leaf parsley, finely chopped

Crusty bread

Italian chili oil

8 Italian fennel sausages

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 celery sticks, finely diced

1 carrot, peeled and finely diced

1 tbsp tomato purée

1 tsp dried oregano

2 tbsp Calabrian chilli paste 

100ml red wine

150g dried green or brown lentils

1 x 400g tin of chopped tomatoes

1.2 ltr chicken or vegetable stock

150g cavolo nero, thick stems removed, leaves roughly torn

50g butter

Sea salt and freshly ground black pepper

To serve:

Parmesan cheese, finely grated

Small handful of flat leaf parsley, finely chopped

Crusty bread

Italian chilli oil