Sausage, Lentil And Kale Stew With Saffron Yogurt Cream

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2 cups small French green lentils, picked over and rinsed

1 pound chicken, turkey or pork sausage, cut into ¾” slices

2 tablespoons olive oil

1 medium-size onion, chopped

3 cloves garlic, minced

1 medium-size acorn squash, peeled, seeded and cut into 1/2” pieces

1 can (28 ounces) crushed tomatoes

1 bay leaf

3 cups vegetable or chicken stock

4 cups chopped kale

salt and black pepper to taste

Saffron Yogurt Cream:

pinch of saffron threads

1 tablespoon boiling water

1 cup Stonyfield Organic Oikos plain Greek yogurt

1/4 teaspoon salt

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