Hearty Lentil Stew
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- 1/2-1 lb
- favorite sausage
- onion, chopped
- 2 stalk(s)
- celery, chopped
- 1-2 tsp
- dehydrated minced garlic
- 1/4 tsp
- ground oregano
- bay leaf (optional)
- 1 tsp
- 1/4 tsp
- 1 c
- lentils, uncooked (about half a bag)
- 2-3 tsp
- beef or chicken base or bouillon
- 2 can(s)
- beef or chicken broth, or stock
- 6 oz can(s)
- tomato paste
1In a heavy dutch oven, over medium heat, brown the meat, breaking it up with the spoon as it cooks.
2While the meat is cooking, peel and chop the onion.
Add the onion to the pot with the cooking meat.
3Chop the celery. Add it to the pot.
Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
4While the vegetables are cooking, add the garlic, oregano, bay leaf, pepper, and salt to taste.
5Stir in the beef or chicken base or bouillon, then the broth.
Add the lentils, stirring to combine.
6Bring to a boil, cover, reduce heat, and simmer about 30 minutes, until lentils are firm-soft.
If used, remove the bay leaf.
7Stir in tomato paste. Add tomato-vegetable juice or more broth or water, if you like, to bring the stew to the consistency you like, or for soup. You could even stir in a can of diced tomatoes.
Return to bubbling, then reduce heat and simmer 10-15 minutes to heat through and allow flavors to blend.
8Serve with a nice green salad, and warm bread.
My Crumb Muffins are quick and easy, and go great with this -- they'll bake while the stew is cooking!
9NOTES: I like to use a plain or country-style sausage. Any meat works, including wild meats like venison, elk, buffalo...
In a pinch you can use ground beef, or even ham.
If your sausage is very lean, use 1-2 T. olive oil.
If you need to stretch the meal for extra servings, this stew can be served over rice -- which is also a nice way to present leftovers.
This recipe is easily doubled, for a crowd. It holds and reheats well.