Hearty Lentil Stew
1/2-1 lbfavorite sausage
2 stalk(s)celery, chopped
1-2 tspdehydrated minced garlic
1/4 tspground oregano
1bay leaf (optional)
1 clentils, uncooked (about half a bag)
2-3 tspbeef 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
- In a heavy dutch oven, over medium heat, brown the meat, breaking it up with the spoon as it cooks.
- While the meat is cooking, peel and chop the onion.
Add the onion to the pot with the cooking meat.
- Chop the celery. Add it to the pot.
Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
- While the vegetables are cooking, add the garlic, oregano, bay leaf, pepper, and salt to taste.
- Stir in the beef or chicken base or bouillon, then the broth.
Add the lentils, stirring to combine.
- Bring to a boil, cover, reduce heat, and simmer about 30 minutes, until lentils are firm-soft.
If used, remove the bay leaf.
- Stir 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.
- Serve 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!
- NOTES: 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.