Sausage-Lentil Stew
Posted: Tue Feb 06, 2018 10:47 am
Here you go, Libby ...
Italian Sausage-Lentil Stew
1 cup lentils, rinsed
4 cups beef broth
1 bay leaf
8 ounces bulk Italian sausage
1 cup chopped onion
2 garlic cloves, minced
1 (14-1/2 ounce) can Italian-style stewed tomatoes
In a medium-sized saucepan, combine lentils, beef broth, and bay leaf. Bring to a boil, then reduce heat and simmer until lentils are just tender, about 20 to 30 minutes.
Meanwhile, in a soup pot, cook sausage over medium-high heat until browned, stirring to break up into small pieces. (I usually give it a couple of shakes of pepper while cooking.) Add onion and garlic and cook until just tender, about 5 minutes.
Stir in lentil mixture and stewed tomatoes. Bring to a boil, reduce heat to low and simmer 30 to 45 minutes.
Remove bay leaf before serving. Serves 4.
Note: This will thicken if refrigerated; just add a bit of broth or water to thin it out.
Italian Sausage-Lentil Stew
1 cup lentils, rinsed
4 cups beef broth
1 bay leaf
8 ounces bulk Italian sausage
1 cup chopped onion
2 garlic cloves, minced
1 (14-1/2 ounce) can Italian-style stewed tomatoes
In a medium-sized saucepan, combine lentils, beef broth, and bay leaf. Bring to a boil, then reduce heat and simmer until lentils are just tender, about 20 to 30 minutes.
Meanwhile, in a soup pot, cook sausage over medium-high heat until browned, stirring to break up into small pieces. (I usually give it a couple of shakes of pepper while cooking.) Add onion and garlic and cook until just tender, about 5 minutes.
Stir in lentil mixture and stewed tomatoes. Bring to a boil, reduce heat to low and simmer 30 to 45 minutes.
Remove bay leaf before serving. Serves 4.
Note: This will thicken if refrigerated; just add a bit of broth or water to thin it out.