Spicy Lentils with Butternut Squash and Sausage
Butternut Squash with lentils and sausage hits all the notes for a healthful and flavorful meal that’s perfect for an easy dinner or for when you just need some yummy goodness!
- Smoked Sausage · 1 pound
- Olive Oil · 1 tablespoon
- Onion, 1/4 inch dice · 1
- Celery, 1/4 inch dice · 1 cup
- Carrot, 1/4 inch dice · 1 cup
- Butternut squash, cut in 1/2 in cubes · 1 pound
- Garlic, minced · 6 cloves
- Herbie's Rose Harissa · 1 teaspoon
- Herbie's Aleppo Pepper · 1 teaspoon
- Red Lentils · 1 pound
- Can Crushed Tomatoes · 14 ounces
- Chicken Stock · 1 quart
- Diamond Crystal Kosher Salt to taste ·
- Herbie's Urfa Biber · 2 teaspoons
Preheat the oven to 400 degrees.
In a large heavy bottomed saucepot or dutch oven heat the olive oil over medium heat.
Add the onion, carrot and celery and saute until the onion is softened. Add the Butternut squash, garlic, Herbie's Rose Harissa, and Aleppo Pepper and cook 2-3 minutes more until the garlic is fragrant and butternut squash starts to brown.
Add the lentils, crushed tomatoes and the chicken stock and a generous pinch of kosher salt. Cover and lower the heat to simmer. Cook, stirring occasionally until lentils are soft and cooked through but not mushy about 20-30 minutes.Check for seasoning and add more salt if needed.
While lentils are cooking place the sausages on a parchment lined sheet tray and roast until sausages are browned and sizzling and the juices unclear when pricked with a fork, about 20 minutes.
Let sausages rest 5 minutes and the slice on the bias and serve on top of the lentil stew and sprinkle with the Herbie's Urfa Biber.