Sunday, September 13, 2015

Spicy Sausage Lentil Stew

Red curry paste compliments the meaty flavor of lentils and sausage quite well. No, it doesn't taste like curry. It's just enough to give it some kick. If you don't have red curry paste I'd recommend a tsp or two of smoked paprika (which would be great with chorizo, if you can find real spanish chorizo) or a Tbsp of tapatio. Add a potato, and maybe a carrot if you're so inclined.

Makes four servings

1-2 tbsp oil
1 med. onion, chopped crudely
1 large bell pepper, chopped crudely
8 oz smoked sausage
1 heaping Tbsp red curry paste or Tapatio
4 cups chicken broth
2 cloves garlic, minced

Rinse and soak lentils in warm water while preparing other ingredients. Sauté onion and bell pepper in olive oil in a soup pot over medium heat for 3 minutes. Chop up sausage and add to pot along with red curry paste and sauté an additional 2 minutes. Drain lentils that are soaking and add to pot with 4 cups chicken broth. Bring to a boil, add minced garlic, and reduce heat to medium low. Cover and simmer 45 min-1 hour.


  1. I recommend Patak's Hot Indian Curry paste for this. It comes in a little red jar. I make it with tomatoes and um, yeah, I should probably just post the recipe at this point.

  2. ...because it's more of a dahl than a soup when I make it. Not that there's anything wrong with your recipe, which looks delicious.

  3. That's a completely different recipe then. The soup I made relies mostly on the sausage and lentils for it's flavor and the red curry paste doesn't make it taste like curry at all. It gives it more of a smoky peppery flavor. "Soup" may be misleading. It's more of a stew. It should be thick but pourable.

    Your dahl does sound good.