Sausage & Kale Lentil Stew

Tiffany Ihle


  • 1 pound bulk pork sausage
  • 10 baby carrots, chopped (about 3/4 cup)
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 4 plum tomatoes, halved
  • 3/4 cup roasted sweet red peppers
  • 1 cup dried lentils, rinsed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1/2 cup Arizona Gunslinger Red Jalapeno Pepper Sauce
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups coarsely chopped fresh kale


  • In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes.   Stir in garlic;  cook 2 minutes longer.   Drain.
  • Place tomatoes and red peppers in a food processor; process until finely chopped.   Add to sausage mixture; stir in lentils, broth, Arizona Gunslinger Red Jalapeno Sauce, bay leaf and seasonings.   Bring to a boil.   Reduce heat;  simmer, covered,  20 minutes,  stirring occasionally.
  • Stir in kale; cook until lentils and kale are tender, 10-15 minutes.   Remove bay leaf.