The satisfaction of a thick stew, but in a fraction of the time. An absolutely delicious, hearty meal that is simple to make. 

 

I got my inspiration from Bon Appétit Magazine, March 2020 issue. I made a few changes to the recipe, including leaving out toasted breadcrumbs that were cooked into the stew. 

 

Yield 6 servings

 

¼ cup, plus 3 Tbsp olive oil

1 lb. wild mushrooms, chopped into 2-inch pieces

Salt and pepper

1 lb. Kielbasa sausage, cut into 1-inch slices

1 large fennel bulb, finely chopped

1 large onion, finely chopped

2 medium carrots, peeled and finely chopped

2 celery stalks, finely chopped

7 cloves of garlic, thinly sliced

1 Tbsp fresh thyme, chopped

1¼ tsp smoked paprika

½ tsp red pepper flakes

1 - 6 oz. can tomato paste

2 cups black beluga lentils

8 cups water

 

In a large stockpot, heat a ¼ cup of olive oil to medium-high heat. Place the mushrooms in the pan in a single layer and sauté without stirring them until they get golden brown. Turn them over and sauté until browned on the second side. Season with salt and pepper and transfer to a plate. 

 

In the same pot, heat 3 Tbsp oil on medium heat and add the sausage in a single layer. Brown the sausage slices on one side and turn them over and brown the other side. Add the fennel, onion, carrots, celery, garlic, and 1 tsp salt. Cook for 10 minutes and add the thyme, paprika, and red pepper flakes, stirring for one minute. Add the tomato paste and let it cook while it gets darker in color and starts to stick to the bottom of the pot. 

 

Next, add the lentils, water, and mushrooms to the pot. Cover the pot with a lid and bring it to a boil. Reduce the heat to low and let it simmer until the lentils are cooked al dente, the stew has thickened, and most of the water has been absorbed about 30 minutes. Add additional water if the lentils need a little more time to cook. 

 

Just Salt It, and enjoy!