Looking for an easy stick-to-your-ribs meal that you can cook once and eat off of all week? This is it. And best of all, it freezes well! No—wait—best of all, there's no turkey in it!
Sausage and Lentil Stew
4 T. butter
18 oz. Polska kielbasa or other spiced, smoked sausage, sliced into 1/2-inch rings (I get a mix of several at Kramarczuk's)
1 c. each diced onion, carrot, celery
4 cloves minced garlic
1 T. dried tarragon
1 t. dried thyme
2 c. canned chopped tomatoes in their own juices
1-1/2 c. white wine
1 lb. dried lentils
5-1/2 c. chicken stock
16 oz.-package frozen spinach, defrosted and squeezed to remove moisture
Place butter in a large pot over medium heat. Add sausage and brown, then add onion, carrot, celery, garlic, tarragon, and thyme. Sauté for 5 minutes until onions are glassy. Add tomatoes and wine and bring to a boil. Lower heat to maintain a simmer and cook for 5 minutes. Add the lentils and stock. When mixture is simmering again, cook for 1 hour or until lentils are tender. Stir in the spinach and cook for 2-3 minutes. Season with salt and pepper and serve. Serves 6-8.