Lentil And Sausage Stew Recipe
Ingredients
| Lentils | 1 pound, dried | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 medium-size yellow onion, peeled and chopped | ||
| Garlic | 1 Clove (5gm), peeled | |
| Chopped tomatoes | 3 , peeled | |
| Sausage casing | 3/4 pound, cut into pieces | |
| Bay Leaf | 1 | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| Dried marjoram | 1/4 Teaspoon, crumbled | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Preheat the oven to 400°F. Rinse and sort the lentils, and put them into a 2-quart saucepan. Gover the lentils with water and add the salt. Bring to a boil, cover, and simmer for 20 minutes, or until the lentils are tender. Do not drain.
2. Meanwhile, heat the oil in a heavy 10-inch skillet over moderate heat. Add the onion and garlic, and cook, uncovered, until the onion is soft—about 5 minutes. Stir in the tomatoes.
3. Pour the lentils and their cooking liquid into a 3-quart ungreased casserole. Stir in the kielbasa, the tomato mixture, and the bay leaf, thyme, marjoram, and pepper. Gover and bake for 20 minutes. Uncover and continue baking for 5 more minutes.
2. Meanwhile, heat the oil in a heavy 10-inch skillet over moderate heat. Add the onion and garlic, and cook, uncovered, until the onion is soft—about 5 minutes. Stir in the tomatoes.
3. Pour the lentils and their cooking liquid into a 3-quart ungreased casserole. Stir in the kielbasa, the tomato mixture, and the bay leaf, thyme, marjoram, and pepper. Gover and bake for 20 minutes. Uncover and continue baking for 5 more minutes.
Chef
