Mexican

Tex-Mex Lentil and Sausage Stew is for Soup.

Tex-Mex Lentil and Sausage Stew takes 20 minutes to prepare.

Tex-Mex Lentil and Sausage Stew takes 60 minutes to cook.

Tex-Mex Lentil and Sausage Stew makes 8 servings.

The ingredients for Tex-Mex Lentil and Sausage Stew are:

4 links chicken sausage (Aidells Spicy Mango with Jalapeno Chicken Sausage)
4 cups vegetable broth (Central Market Organics Vegetable Broth)
1 cup brown rice (Simple Seed Organic Long Grain Brown Rice)
1 cup brown lentils
1 (15 oz.) can black beans (Central Market Organics Black Beans (low sodium, fat free))
1 jar (16oz) salsa (Cookwell & Company Roasted Corn & Black Bean Salsa)
1 medium onion
1/2 lb. (3-4) carrots
10 oz fresh greens (Central Market Organics Super Greens Trio (Spinach, Chard, and Kale))
4 cloves fresh garlic
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Freshly ground black pepper
1/2 tsp salt (optional)

Here is how you make Tex-Mex Lentil and Sausage Stew:

1. Cook the sausage in a large pot over medium heat. If you are using a soft sausage, it will be easier to squeeze it out of the casing than to slice it. A firm sausage can be sliced prior to cooking.2. Mince the garlic and dice the onion. Add garic and onions to sausage over medium heat until tender. Meanwhile, slice the carrots. Add carrots to the pot and continue to saut? for about 5 more minutes. 3. Measure out the lentils and pick through them to make sure there are no stones. Drain the can of black beans and add them to the pot along with the dry lentils, brown rice, cumin, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the salsa and vegetable broth, and stir to combine.4. Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender. (Add water if it gets too dry - I added 2C water after the minute mark; taste it to see if lentils are soft, you can also adjust the seasoning to your preference at this point)5. Chop up the fresh greens and stir in to the soup. Cook for about 15 minutes more. Check to see if rice is tender, and taste the soup and add salt as needed (I didn't need any). Serve hot.Serving Size:?Serves 8 (1 1/4C portions)

The nutritional information for Tex-Mex Lentil and Sausage Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 297.0

• Total Fat: 6.7 g
• Cholesterol: 35.0 mg
• Sodium: 987.2 mg
• Total Carbs: 49.0 g
• Dietary Fiber: 9.4 g
• Protein: 14.5 g

Tex-Mex Lentil and Sausage Stew is Mexican cuisine.