Spicy Chicken Sausage and Lentil Stew

This stew was a big hit with my friends and clients! You got to give this recipe a try. You will love it too!


  • 1 small bag dry lentils
  • 1 package habanero green chili chicken sausage (4 links)
  • 1 green bell pepper
  • 1 white onion
  • 4 garlic
  • 2 tsp fennel seed
  • 2 tsp coriander powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • fresh sage
  • 6 cups chicken stock

Soak 2 cups of lentils in water for about 3-5 hours before cooking. (in a warm place or in hot water). Lentils will soak up a lot of the water.

I basically cooked this stew in layers all in one pot. Start with infusing spices in olive oil…

  1. cover bottom of heavy bottom pot with olive oil. turn heat to low. add in fennel seed, coriander, smoked paprika and garlic powder. mix spices together in olive oil, about 5 minutes.
  2. dice onion and toss into pot. season with salt & pepper, kick heat up to medium high and mix it all up.
  3. dice bell pepper, add to pot.
  4. slice sausage links in half lengthwise, then slice again in half again lengthwise, dice sausage and add to pot. stir.
  5. chop garlic cloves, add to pot. roughly chop fresh sage and add to pot.
  6. drain lentils and add to pot. cover with chicken stock. pop a lid on the pot and lower heat to low. let simmer 30 minutes or until lentils are tender.

Add more stock if lentils soak up to much of the liquid. I like mine a little thicker.

Eat and Enjoy! Serves 4


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  1. Delivery Menu 3-3-10 « cooking JJ's way - March 1, 2010

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