This is a super-hearty, satisfying winter dish. Really easy to make and definitely sticks to the ribs.
- pork chorizo - 1 lbs uncooked, cut into 1-inch pieces
- chicken bratwurst - 1 lbs uncooked, cut into 1-inch pieces
- red lentils - 2 cups
- poblano peppers - 2 whole, chopped
- yellow onion - 1 whole, chopped
- red bell pepper - 2 whole, chopped
- bok choy - 1 large bunch, washed & chopped into 1-inch pieces
- white wine - 1 cup
- chicken broth - 1 cup
- Emeril's Essence seasoning - 1 tbs
- cinnamon - 1 tsp
- salt -
- olive oil -
Heat a tablespoon of olive oil in a very large saucepan or dutch oven (something big with a lid) over medium-high heat. Add chorizo and bratwurst and brown (5 minutes). Remove sausage from pan and set on plate, keeping the released sausage juice in the pan.
Add the onion and sauté until soft. Add poblanos and red peppers and sauté until they're soft too. Add white wine to deglaze the plan, scraping up any bits of browned sausage or onion off of the pan. The wine should get absorbed pretty quickly - you don't want the pan to be dry, but you shouldn't have standing liquid in the bottom.
Add bok choy, broth, Essence, cinnamon, and lentils to the pan. Mix well then cover and cook until the bok choy is soft, 15-20 minutes. Be sure to stir the stew every 5 minutes or so to make sure the lentils get done and then re-cover. The stew will be done when the bok choy is soft and the lentils have softened into sort of a pasty consistency.
Serve immediately or store and let the flavors mix -- like most stews, the flavors just get better on this as the stew sits and all the ingredients mingle.
Photo by formalfallacy