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Lentil and Sausage Stew

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Active Time:  10 Minutes
Total Time:  6 Hours 40 Minutes
Yield:  Serves 4

You can turn this into a hearty vegetarian stew by using vegetable broth instead of the chicken broth and substituting tofu hot dogs for the sausage. Note that lentils are slow to become tender, especially in a tomato-based broth, so this stew is cooked the entire time on high heat setting.

RECIPE INGREDIENTS

1 cup green lentils, picked over, rinsed

1 onion, chopped

2 ribs celery, chopped

1 carrot, peeled, diced

1 small green bell pepper, seeded, diced

1 large russet potato, peeled, cut in 1/2-inch dice

1 bay leaf

2 garlic cloves, minced

2 teaspoons curry powder

1/2 teaspoon salt, plus more to taste

3 cups canned chicken broth

1 cup canned crushed tomatoes in puree

3/4 cup kielbasa, turkey kielbasa or other fully-cooked smoked sausage, sliced

DIRECTIONS

Put lentils, vegetables, bay leaf, garlic, curry powder and salt in a 4 1/2 - to 6-quart slow cooker. Stir in remaining ingredients. Cover and cook on high heat setting for 6 to 7 hours, until lentils are tender. Taste during the last 30 minutes of cooking, adding more salt if necessary.

Recipe created exclusively for Cooking.com by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

394

Fat. Total:

12g

Fiber:

11g

Carbohydrates, Total:

48g

Sodium:

965mg

% Cal. from Fat:

27%

Cholesterol:

28mg

Protein:

24g

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