Many evenings I want to talk myself out of cooking and order in. Then I realize there’s usually a bunch of food in my fridge, freezer and pantry that even if it doesn’t make sense, I’ll make it make sense. Plus to be honest, it’s a slow time of year for me real estate wise, the spring season is picking up and I have a couple of deals going, but that payday is still a way’s away. 

Lentils are one of the most versatile pantry staples you can keep on hand. They are a cheap and easy source of protein and fiber, and they can take on so many flavors and forms – soups, stews, salads, patties, etc.

This particular stew was just a weeknight meal that came together in about 45 minutes and is great leftover for lunch. Eat it on its own, or carb it up with some nice crusty bread, some grilled pita, serve over polenta, mashed potatoes, pasta, etc. 

Remember, this was a fridge clean out kind of meal. You don’t have to follow my ingredients or quantities – play around on your own.

WEEKNIGHT GREEK-STYLE LENTIL STEW

2 cups dried Lentils, rinsed 
2 links Loukaniko (Greek sausage with orange peel – I like the Old Neighborhood brand)
8 ounces Ground Pork
1 medium to large Sweet Onion
4-5 cloves Garlic
1 tablespoon Olive Oil
1 cup chopped Carrots
2 cups Strained Tomatoes
2-3 Bay Leaves
2 tablespoons Greek Seasoning
1 tablespoon Oregano
Dash of Celery Salt
Salt and fresh ground Pepper, to taste 
Parsley, for garnish

1 – Boil the lentils separately in lightly salted water until al dente. Drain and set aside. This process takes at least 20 minutes, so you may start next steps.
2 – While the lentils are boiling, using a food processor, pulse the onion and garlic until minced.
3 – On a medium setting, heat the olive oil in a large saucepan or small stock pot and add the onion mixture, stirring occasionally.
4 – While the onions are heating, place sausages in the food processor and grind into granules. Add the sausage and pork to the onion mixture. Heat until pork is browned. Add the tomatoes, carrots, and seasonings. Be careful not to over-salt as the mixture will reduce and increase the salinity. Bring mixture to a boil and reduce to a simmer.
5 – Add the lentils to the stew. Continue to simmer, about 30 minutes, until the carrots are softened. If the stew feels too thick, you may add a bit of water, up to one cup.
6 – You may serve immediately, or chill and serve at a later date. The stew may be stored in the fridge and re-heated up to one week, or frozen and thawed at a later date, up to 6 months. Garnish with parsley before serving.