Sausage Lentil Stew with Oranges
2 tbls olive oil
4 oz Spanish chorizo sausage, thinly sliced
1 medium onion, chopped
2 tsp minced garlic (2 cloves)
2 ¼ cups brown lentils, washed and drained
1 cup dry red wine such as Pinot Noir
2½ cups vegetable broth
5 small oranges
1 tsp salt
¾ tsp pepper
2 tbls dried dill
Heat oil in saute pan over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove from pan.
Saute onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Turn heat to high. Add lentils and cook for 2 minutes, stirring constantly. Add wind and simmer until almost evaporated, about 3 minutes. Add the broth and bring to boil. Reduce heat and simmer until lentils are soft, 40 – 45 minutes. Add more broth if necessary.
Squeeze juice from two of the oranges and set aside. Remove peel and pith from the remaining oranges and slice fruit into ¼” rounds.
Add chorizo to lentils and stir in orange juice. Season with salt, pepper and dill. Remove from heat and gently stir in orange rounds.
4 servings, 350 calories per serving
Hack: Place any leftovers in serving sized sealable freezer bags or containers. Store in freezer for future use.