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
Add the onion to the pot with the cooking meat.
Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
Add the lentils, stirring to combine.
If used, remove the bay leaf.
Return to bubbling, then reduce heat and simmer 10-15 minutes to heat through and allow flavors to blend.
My Crumb Muffins are quick and easy, and go great with this -- they'll bake while the stew is cooking!
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.