Pork Sausage & Beluga Lentil Stew

• black lentils, rinsed and drained↗1 1⁄2 cups
• sweet Italian sausage↗1 1⁄4 lbs
• frozen sweet corn↗8 ounces
• celery ribs, chopped↗4
• medium yellow onion, chopped↗1
• mineral water↗5 1⁄2 cups
• sea salt↗1⁄2 teaspoon
• black pepper↗1 dash
• fresh cilantro, chopped (optional)↗1⁄2 cup

Step-by-step instructions

1. 1

   Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.

2. 2

   Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.

3. 3

   Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.