30 Minute Sausage and Lentil Stew With Escarole

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 pound (454 g) fresh chorizo sausage, casings removed
• 1 medium yellow onion (8 ounces; 227 g), chopped
• 2 medium carrots (8 ounces; 227 g total), peeled and chopped
• 4 large cloves garlic, minced
• 2 tablespoons (30 ml) tomato paste
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 cup dried red lentils (about 7 ounces; 200 g), picked over and rinsed (see notes)
• 6 cups (1.4 L) homemade chicken stock or store-bought low-sodium chicken broth
• 1 (14.5-ounce; 411 g) can diced tomatoes
• 1 medium bunch escarole (1 pound; 454 g), stem end trimmed, wilted leaves discarded, chopped into bite-size pieces, and washed very well in multiple changes of water (see notes)
• 2 teaspoons (10 ml) sherry vinegar
• Chopped fresh flat-leaf parsley leaves and tender stems, for serving

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