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Lentil and Sausage Stew
Source: Cooking.com
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Rating: Star Rating   Reviews: 1 See Reviews
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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
Part of These Recipe Collections Find Similar Recipes »
Lentil Stews
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 394
Fat. Total: 12g
Fiber: 11g
Carbohydrates, Total: 48g
Sodium: 965mg
% Cal. from Fat: 27%
Cholesterol: 28mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Davidson Reviewed: 03/21/2011
How to Cook Lentils See all of Davidson's reviews »
It isn't true that lentils take a long time to cook. The reason it seems that way is that you are cooking them with salt. This may not be salt that you've added on purpose, but it comes in the sausage and in the curry powder. A faster way to cook this stew would be to begin with only the lentils, simmer them forty or fifty minutes, and then add everything else. Salt prevents the lentils (and split peas, too) from ever softening.
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