Hearty Lentil Stew
- 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
How to Make Hearty Lentil Stew
- 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.