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Spicy-Sausage and Lentil Stew With Escarole Salad

A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2015


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 12 ounces spicy Italian sausage, removed from casing
  • 2 medium carrots, peeled and finely chopped (3/4 cup)
  • 1 small onion, chopped (1 cup)
  • 4 cloves garlic, minced (2 tablespoons)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons tomato paste
  • 3 cups low-sodium chicken broth
  • 1 cup brown lentils, rinsed and drained
  • 1 small head escarole, thinly sliced (5 cups)
  • 1 tablespoon fresh lemon juice


  1. Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, 3 cups water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.

  2. Meanwhile, toss escarole with lemon juice and remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Top stew with escarole salad, drizzle with more oil, and serve.

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