Wednesday, December 14, 2011

Lentil Stew

Lentils are friendly—the Miss Congeniality of the bean world - Laurie Colwin

With or without the sausage this is a nice hearty meal for a cold day!

Lentil Stew


1 Tbsp olive oil
2 cups chopped onion
4-6 large carrots chopped into chunks
1 lb cooked lentils
1 lb bulk hot sausage
8 cups chopped kale
3 cloves of garlic, minced
1 tsp sage
1 tsp salt
1/2 tsp pepper

In a 6-8 quart dutch oven, cover lentils with 8 cups of water and cook 20-30 minutes.
Heat the oil in a skillet and cook the onion until translucent. Add the cooked onion, carrots, garlic and spices to the lentils. Add up to 4 cups of vegetable broth and bring to a boil. Cook 10 minutes or until carrots are soft.
Meanwhile, if desired, brown sausage in skillet and add to dutch oven.
Finally, add the kale. Cook until wilted.
Serve hot over rice.

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