Everyday Dutch Oven: Italian Sausage and Lentil Stew

     Since we're coming into stew season and this recipe from Campbell's has three of my favorite ingredients, Italian sausage, lentils and broccoli rabe, I just couldn't resist making it in my dutch oven. Italian sausage and broccoli rabe is a match made in heaven, toss in some lentils, potatoes, onions and carrots and you've got a filling, cold weather dinner. After browning the sausage in my 10 inch oven over a full spread of coals I moved them to a ring of 10 around the base of the oven and covered the lid with 24 briquettes. If you can't find broccoli rabe substitute your favorite strong flavored green or even a bag of fresh spinach. Healthy and rib sticking good, sprinkle it with some grated Parmesan for the perfect finishing touch.

Italian Sausage and Lentil Stew
1 Tblsp olive oil
1 lb. sweet Italian pork sausage, cut into 1-inch pieces
2 large carrots, sliced
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 1/2 cups chicken or vegetable broth
1 tsp dried oregano
1 bay leaf
2 cups cubed red potatoes
1/2 cup uncooked dry lentils
2-3 cups coarsely chopped broccoli rabe

     Lightly oil or spray dutch oven.
     Brown sausage in olive oil over a full compliment of coals.
     Add carrots, onion and garlic; cook until vegetables are tender.
     Move bottom coals to a ring around base of oven.
     Add broth, oregano, bay leaf, potatoes and lentils.
     Cover with as many coals on the lid as needed to keep stew at a steady bubble.
     Simmer for 30-35 minutes or until lentils are tender.
     Add broccoli rabe; cook for 5-10 minutes more.
     Discard bay leaf, makes 4-6 servings.