Red Lentil Stew with Summer Sausage

3 tbsp olive oil

3 cups red lentils

2 tsp kosher salt

1 tsp black pepper

1 cup red wine

6-8 cups chicken broth

2 leeks, halved and sliced

3 large tomatoes, diced (or a can of crushed tomatoes)

3 large carrots, grated

3 sprigs thyme

2 sprigs rosemary

2 bay leaves

2-3 teaspoons smoked paprika

8 oz summer sausage, cubed in ½ inch cubes

Sour cream

Flat leaf parsley

Heat olive oil in a large pot or dutch and add the carrot, leeks, tomatoes, and 1 tsp of the salt. Saute until soft and aromatic. Add in the lentils and stir until they’re covered. Add in the wine and 6 cups of broth along with the herbs. Let this all simmer down until the lentils have started to break down (25-40 minutes), adding more broth if it looks dry. Once lentils are to desired consistency, add in the rest of the salt and pepper along with the smoked paprika a little at a time, tasting as you go. Add the cubed summer sausage and continue to simmer until the meat is warmed. Remove the bay leaves and stems of the herbs. Serve with sour cream and chopped parsley.