Hearty Lentil Stew

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By Tam D
from The Dalles, OR

Quick, easy, hearty, tasty, husband's favorite -- things that make this a faithful stand-by.

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serves about 4
cook time 50 Min
method Stove Top

Ingredients

  •   1/2-1 lb
    favorite sausage
  •   1
    onion, chopped
  •   2 stalk(s)
    celery, chopped
  •   1-2 tsp
    dehydrated minced garlic
  •   1/4 tsp
    ground oregano
  •   1
    bay leaf (optional)
  •   1 tsp
    salt
  •   1/4 tsp
    pepper
  •   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

  • 1
    In a heavy dutch oven, over medium heat, brown the meat, breaking it up with the spoon as it cooks.
  • 2
    While the meat is cooking, peel and chop the onion. Add the onion to the pot with the cooking meat.
  • 3
    Chop the celery. Add it to the pot. Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
  • 4
    While the vegetables are cooking, add the garlic, oregano, bay leaf, pepper, and salt to taste.
  • 5
    Stir in the beef or chicken base or bouillon, then the broth. Add the lentils, stirring to combine.
  • 6
    Bring to a boil, cover, reduce heat, and simmer about 30 minutes, until lentils are firm-soft. If used, remove the bay leaf.
  • 7
    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.
  • 8
    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!
  • 9
    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.